Wednesday, March 17

Celebrate St Patricks' Day with Slow Cooker Irish Stew with Guinness Gravy

Aye.  May the luck of the irish be with you today!

Here's a great little recipe that's an all-in-one.  Meat AND vegetables.  Of course being irish there are potatoes! Rustic and warm, this is a great one for a cool day at home, the smell of it cooking is homely and inviting.  Added to that, it is yummy and economical !

6 meaty lamb forequarter chops, fat rind removed
2 large carrots, chopped
5 medium potatoes, peeled, and thickly sliced
1 leek, thickly slicked
1/8th savoy cabbaged, sliced (roughly 150g)
4 rashers bacon
2 tb beef stock powder
2 tb plain flour
200ml water
200ml Guinness

Trim fat rind off forequarter chops, and prepare other ingredients - i.e. chopping/peeling/slicing

In your slowcooker, lay two rashers of bacon on the bottom then arrange half of the potatoes, leeks, carrots and cabbage on top.  

Then layer the lamb

Then the remainder of the vegetables and top off with the last two rashers of bacon.

In a jug, measure out the beef stock powder, flour and then add enough Guinness to reach 200ml. Stir thoroughly and add enough water to make 400ml.  Stir again.

Pour over the lamb and vegetables, turn slow cooker onto medium and place the lid on top.

Cook for 5 hours, if you feel like it, at 5 hour mark, remove bones before serving.

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5 lovely comments:

Jaime [SWHHW] on March 17, 2010 at 8:11 PM said... [Reply to this amazing comment]

Yum Liss!! I can't wait for winter meals, bookmarking this one!

Tamara aka Cheapskate Mom on March 18, 2010 at 2:09 AM said... [Reply to this amazing comment]

This looks fantastic!! Nice change from corned beef! Mmmmm

Kylie on June 28, 2010 at 10:00 AM said... [Reply to this amazing comment]

Hi Liss
I was just wondering about the setting on the slow cooker. I only have a 'low' or 'high', but no medium. Do you have any suggestions, oh clever cookie? Thanks muchly!

Liss on June 28, 2010 at 12:07 PM said... [Reply to this amazing comment]

Hey Kylie!

If your high boils, then put it to low. it needs to be a slight simmer if you know what I mean?

Kylie on June 29, 2010 at 9:24 AM said... [Reply to this amazing comment]

Thanks, I put it on low and checked it at the five hour mark - it was PERFECT! The meat fell off the bones and was meltingly tender. This was so easy and delicious, I'll definitley be making it again.


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