Didn’t do much for St. Patrick’s Day this year (last year I held a dinner party) but I did make an Irish Stew in the slow cooker…here’s the recipe!
I made this in the slow cooker, but you could just as easily make it in a regular casserole dish in the oven. Ideally I would have cooked this overnight on low, but instead, I cooked it on high for 6 hours.
- 250g leeks, sliced
- 300g lamb steaks, cut into bite sized pieces
- 500g beef casserole steaks
- 700g potatoes, peeled and thickly sliced
- 2 white onions, peeled and quartered
- 1 savoy cabbage, cut into chunks
- 4 carrots, cliced
- 400ml beef stock
- freshly ground black pepper
- 4 tsp dried thyme
- one calorie/low calorie oil spray
- Set your slow cooker to high to warm up.
- Add the potatoes, leeks, onions and carrots. Sprinkle with black pepper and thyme.
- Heat a frying pan and spray with oil. Brown the meat on all sides and add to the slow cooker.
- Pour over the beef stock and cook on high for 6 hours, or on low overnight.
- About an hour from the end of cooking, add the cabbage chunks to the top of the stew.
- If the gravy needs thickening, add some gravy granules to reach the desired consistency.