Irish Stew, Slow Cooker

also called lamb stew · Irish lamb stew · slow cooker irish stew · crockpot lamb stew

Also written for the plain way (1 to wash).

The table

The lamb and the onions go in raw. The broth is meant to come out white rather than brown
3 lb(1.4 kg; cut in 2-in pieces)lamb shoulderseason the lamblayer it all in coldstew on low, 8 hrfinish with parsley and pepper
2 tspkosher salt
2 large(sliced)yellow onions
3 large(cut in 2-in lengths)carrots
1/4 cup(50 g)pearl barley
2 lb(900 g; Russets, quartered)floury potatoes
2 cups(475 mL; or water)lamb stock
4 sprigsthyme
1bay leaf
2 Tbs(chopped)flat-leaf parsley
1 tspblack pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2season the lamb

3layer it all in cold

goes in with what step 2 made

4stew on low, 8 hr

goes in with what step 3 made

5finish with parsley and pepper

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 8 hr3 of 4 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the barley is the only thing that moves with the hours, and all it does is thicken the pot toward porridge
What you'll wash
One thing — the slow cooker crock
Does it keep
2 days — the floury potatoes have already thickened the pot to a mash, and they do not stop

  1. season the lamb

    not timedfrom the start

  2. layer it all in cold

    not timedfrom the start

  3. stew on low, 8 hr

    8 hrwalk awayfrom the start

  4. finish with parsley and pepper

    not timed8 hr in

You'll need slow cooker

Goes with

See how it is written
>> title: Irish Stew, Slow Cooker
>> category: Stews & Braises
>> tags: lamb, potatoes, irish, one-pot, stew, slow cooker, crock pot
>> counters: The Slow Cooker
>> dish: irish-stew
>> kit: Slow Cooker
>> aka: lamb stew, Irish lamb stew, slow cooker irish stew, crockpot lamb stew
>> pairs-with: no-knead-bread
>> servings: 6
>> time: 8 hr 15 min
>> slack: forgiving — the barley is the only thing that moves with the hours, and all it does is thicken the pot toward porridge
>> washing-up: the slow cooker crock
>> keeps: 2 days — the floury potatoes have already thickened the pot to a mash, and they do not stop

The lamb and the onions go in raw. The broth is meant to come out white rather than brown.

>> step: season the lamb
Season @lamb shoulder{3%lb}(1.4 kg; cut in 2-in pieces) with @kosher salt{2%tsp}.

>> step: layer it all in cold
Layer @yellow onions{2%large}(sliced), @carrots{3%large}(cut in 2-in lengths), @pearl barley{1/4%cup}(50 g), @floury potatoes{2%lb}(900 g; Russets, quartered) over @&(~1)seasoned lamb{} in a #slow cooker{}, potatoes on top where they steam rather than sit in the liquid.

>> step: stew on low, 8 hr
Slow cook @&(~1)pot{} with @lamb stock{2%cup}(475 mL; or water), @thyme{4%sprigs}, @bay leaf{1} on low for ~slow cook{8%hr}, lid on.

>> step: finish with parsley and pepper
Finish @&(~1)stew{} with @flat-leaf parsley{2%Tbs}(chopped), @black pepper{1%tsp}, crushing two or three of the potatoes into the broth with the back of a spoon, which is all the thickening it wants.