Slow-cooker Irish stew

Name: Slow-cooker Irish stew
Total time: 4 min
Ingredients: oil for frying; lamb neck fillets 500g, cut into chunks; plain flour 1 tbsp, heavily seasoned; lamb stock 750ml; leeks 2, halved, washed and cut into thick slices; Chantenay carrots 300g; Charlotte potatoes 400g, peeled and halved

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Total: 4 hours, 20 minutes

Author : Janine Ratcliffe

carrots lamb potatoes

Ingredients

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oil for fryinglamb neck fillets 500 grams, cut into chunksplain flour 1 tbsp, heavily seasonedlamb stock 750 millilitersleeks 2, halved, washed and cut into thick slicesChantenay carrots 300 gramsCharlotte potatoes 400 grams, peeled and halved

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Instructions

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Heat the slow cooker to high. Heat a tbsp of oil in a large frying pan. Toss the lamb in the seasoned flour, shaking off any excess. Add to the pan and brown all over (do in batches if needed). Scoop out into the slow cooker and add the rest of the ingredients. Cook for 4 hours until the lamb is meltingly tender and the veg is cooked. Season and serve.