Slimming World Friendly Slow Cooker Irish Stew Recipes

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SLIMMING WORLD FRIENDLY SLOW COOKER IRISH STEW

on a diet "again" and wanted to try a recipe out of sainsburys magazine. only a few ickle changes really. I used lamb escalopes as they had hardly no fat on and were on offer but any lean preperation of lamb can be used so long as all fat is removed before cooking. This is free on slimming world extra easy. It produces a very simple stew feel free to add other seasoning etc to change the flavour

Provided by cakeinmyface

Categories     St. Patrick's Day

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 11



Slimming World Friendly Slow Cooker Irish Stew image

Steps:

  • in a non stick frying pan brown the meat on all sides in batches.
  • place all of the veg in bottom of slow cooker put meat on top, spinkle over barley add herbs and stock cubes. pour in enough hot water to come up just meet the veg and meat.
  • cook for 6 hours on high in slow cooker.
  • you can add other ingredients like garlic, reducrrent jelly, mint just remember to syn point it.

Nutrition Facts : Calories 533.9, Fat 8.8, SaturatedFat 3.6, Cholesterol 80.2, Sodium 460.7, Carbohydrate 79.3, Fiber 13.1, Sugar 9.7, Protein 35.5

low-fat cooking spray
125 g pearl barley
500 g lean lamb (all visibile fat removed, cut into large chunks)
4 medium onions (peeled and cut into vertical cunks)
4 carrots (cut into 1 inch chunks)
1 large parsnip (cut into 1 inch cunks)
4 medium potatoes (peeled and cut into chunks)
2 bay leaves
2 beef bouillon cubes (or lamb stock cubes)
2 teaspoons dried rosemary
hot water

SLOW-COOKED IRISH STEW

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Provided by Sarah Cook

Categories     Main course

Time 8h20m

Number Of Ingredients 12



Slow-cooked Irish stew image

Steps:

  • Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
  • Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
  • Stir in the butter, season and serve scooped straight from the dish.

Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek, washed and cut into chunks
small knob of butter

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