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Slow-cooker Irish stew

Name: Slow-cooker Irish stew
Yield: 6
Ingredients: 3 rashers Middle bacon, chopped; 2 Onions, thickly sliced; 850 g Stewing lamb, cut into 3cm cubes (Main); 4 Medium potatoes, cut into 3cm pieces; 4 Carrots, cut into 3cm pieces; 1 Leek, washed, trimmed and cut into 3cm lengths; 1 bunch Thyme; 3 Fresh bay leaves; 2 cups Water, to cover; 1 cup Kale, thinly shredded

for 6 people

Jan Bilton

Food writer and cookbook author.

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Bacon and kale have been added for flavour and colour.

3 rashers	Middle bacon, chopped
2	Onions, thickly sliced
850 g	Stewing lamb, cut into 3cm cubes (Main)
4	Medium potatoes, cut into 3cm pieces
4	Carrots, cut into 3cm pieces
1	Leek, washed, trimmed and cut into 3cm lengths
1 bunch	Thyme
3	Fresh bay leaves
2 cups	Water, to cover
1 cup	Kale, thinly shredded

Pan-fry the bacon in a non-stick frying pan until well coloured. Add the onions and cook on low heat until softened and lightly coloured. Place in the slow cooker.
Add the lamb, potatoes, carrots, leek and herbs. Add enough water to just cover the ingredients. Cover and cook on low for 6-7 hours. Add the kale during the last 30 minutes. Serve in bowls.