IRISH STEW
Serves 2-3
Ingredients
1 tablespoon vegetable oil
730g neck of lamb, or lamb chops if preferred
1 small leek, finely chopped
1 large potato, roughly chopped
1 medium carrot, roughly chopped
1 tablespoon fresh thyme, finely chopped
500ml lamb stock
Method
1.
In your own sauté pan, heat half the oil and brown the lamb. Remove the meat to a plate.
2.
Add the remaining oil to the sauté pan, and heat. Add the sliced leek, stirring until tender. Transfer the
cooked leek to the slow cooker crock pot.
3.
Add the lamb, potato, carrot, thyme and stock to the crock pot.
4.
Cover with the lid. Switch on the slow cooker and select the LOW setting. Cook for 6-7 hours or until the
lamb is tender. Serve with dumplings or crusty bread to soak up the meaty juices.
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Along with many other high street retailers, Lakeland has joined a scheme whereby customers can take their
unwanted electricals to recycling points set up around the country. Visit
www.recycle-more.co.uk
to find your
nearest recycling point.
RECIPES
CLASSIC BEEF CASSEROLE
Serves 2-3
Ingredients
1 tablespoon vegetable oil
750g casserole beef, roughly chopped
1 medium onion, thinly sliced
1 medium carrot, thinly sliced
1 large garlic clove, crushed
1 tablespoon fresh parsley, finely chopped
35g tomato puree
1 teaspoon French mustard
125ml red wine
65ml beef stock
Method
1.
In your own sauté pan, heat the oil and brown the pieces of beef. Remove the meat to a plate.
2.
Add the onion, carrot and garlic to the sauté pan. Stir and cook until the onion softens and turns pale gold.
Transfer the vegetables to the slow cooker crock pot.
3.
Add the beef to the crock pot. Stir in the parsley, tomato puree, mustard, wine and stock.
4.
Cover with the lid. Switch on the slow cooker and select the LOW setting. Cook for 7-8 hours or until the
beef is tender. Serve with creamy mashed potatoes.
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