Slow Cooker Vegan Irish Stew Food

SLOW-COOKED IRISH STEW

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.

CROCKPOT MEATLESS IRISH STEW

Steps:

• In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
• To crock pot add vegetable broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
• Add remaining ingredients except peas and green onions to crock pot. Stir well; cover and set on low.
• Cook on low 6 to 8 hours.
• Add the peas the last hour of cooking time.
• Remove bay leaf and ladle into bowls.
• Sprinkle generously with chopped green onions or chopped parsley.

SLOW COOKER IRISH STEW

Steps:

• Combine all ingredients in slow cooker.
• Cover and cook on high for 1 hour.
• Reduce heat to low and cook until lamb and vegetables are very tender, 10-12 hours.
• Season to taste with salt and pepper. Discard bay leaf.

SLOW COOKER IRISH STEW

Steps:

• Cut the lamb into bite size cubes and brown it in the oil in a large skillet. Drain off the fat.
• Combine all ingredients in a slow cooker/crock pot. Cook on low for 6-8 hours or high 3-4 hours.

VEGAN IRISH STEW

Steps:

• Place everything in crock pot and cook on low for 6 hours. After 6 hours, add peas and cook for 2 more hours. If stew thickens too much, add some additional water.

SLOW COOKER IRISH STEW

Steps:

• Sprinkle both sides of lamb cuts with half of the salt and pepper. Brown lamb all over, in batches, in a skillet over medium-high heat. Place in slow cooker.
• Add water to skillet and bring to a boil, scraping up brown bits. Pour liquid into slow cooker.
• Return skillet to medium heat and cook onions, carrots, parsley thyme and remaining salt and pepper for about 8 minutes until softened and beginning to turn golden.
• Scrape into slow cooker.
• Add stock and potatoes. Cover and cook on low for 8 hours or until lamb is tender and easily pulls away from the bone.
• In a small bowl, mash together butter and flour until well combined. Uncover slow cooker, and stir butter mixture into stew and cook on high for 20 minutes or until slightly thickened.