There’s nothing like a slow-cooked stew bubbling away, filling the house with comforting smells on a chilly day. This Irish Lamb, Barley, and Potato Stew is packed with tender lamb and veggies, and the barley gives it a texture that makes each bite feel like a warm hug in a bowl.

Sometimes, I make a double batch and freeze some because it reheats beautifully. Serve it up with warm bread or a side salad, and you’ve got yourself the ultimate cozy meal. It’s perfect for those nights when you just need something extra comforting.

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Recipe Ingredients

• 2 tbsp olive oil
• 750 g (1 lb 10 oz) lamb neck, trimmed and cut into 4 cm (1½ in) pieces
• 100 g (3½ oz or ½ cup) pearl barley, rinsed
• 1 onion, finely chopped
• 2 carrots, thickly sliced
• 1 large celery stalk, coarsely chopped
• 500 g (1 lb 2 oz) potatoes, cut into 3 cm (1¼ in) pieces
• 500 ml (17 fl oz or 2 cups) chicken stock
• 150 g (5½ oz or 2 cups) coarsely chopped savoy cabbage
• Salt and pepper, to taste
• Chopped parsley, for serving

How To Make Slow Cooker Irish Lamb, Barley and Potato Stew

1. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat, then season the lamb with salt and pepper, cooking it for about 5 minutes until it’s browned on all sides.
2. Transfer the browned lamb to the slow cooker, then add the rinsed pearl barley directly into the slow cooker as well.
3. Reduce the pan’s heat to medium, add the remaining olive oil, and cook the onion for 3 minutes, stirring until it becomes slightly softened and fragrant.
4. Place the cooked onion, sliced carrots, chopped celery, and potato pieces into the slow cooker, then pour in the chicken stock and add 1 cup (250 ml) of water.
5. Set the slow cooker to low and cook for 6 hours, allowing the flavors to develop as the ingredients slowly become tender and flavorful.
6. Add the chopped savoy cabbage to the slow cooker, cooking for an additional hour on low, then serve with a sprinkle of chopped parsley on top.

Recipe Tips

• For extra flavor, brown the lamb in small batches to get a golden crust on each piece; it enhances the stew’s savory depth by locking in natural juices.
• For a gluten-free option, swap pearl barley for brown rice or quinoa; both add texture without losing the stew’s hearty, comforting character.
• To deepen the flavor, add a splash of red wine or stout when browning the lamb; it gives the stew a rich, earthy flavor perfect for cold weather.
• If you prefer thicker stew, mash a few potato chunks toward the end of cooking; it naturally thickens the broth and enhances the stew’s creamy texture.

Recipe FAQs and Variations

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