Irish Stew
Cooked in a slow cooker for 6 hours (high) and 12 hours (low).
Servings 4 -6
Ingredients
- 250 g leeks sliced
- 300 g lamb steaks cut into bite sized pieces
- 500 g beef casserole steaks
- 700 g potatoes peeled and thickly sliced
- 2 white onions peeled and quartered
- 1 savoy cabbage cut into chunks
- 4 carrots cliced
- 400 ml beef stock
- freshly ground black pepper
- 4 tsp dried thyme
- one calorie/low calorie oil spray
Instructions
- 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.