Slow Cooker Lamb, Barley & Dumpling Stew

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim away any particularly large or tough pieces of fat from 1.5kg diced lamb. Season generously with salt and black pepper.

Step 2

Heat 1–2 tbsp oil in a large frying pan over medium-high heat. Brown the lamb in batches so you don’t overcrowd the pan. You’re only looking for good colour on the outside; it doesn’t need to cook through. Transfer each batch to the slow cooker.

Step 3

Add 1 diced onion to the same pan and cook for around 5 minutes until softened. Add 2–3 minced garlic cloves and cook for another 30 seconds.

Step 4

Sprinkle over 2 tbsp plain flour and stir it through the onions for about 1 minute. This will help thicken the stew.

Step 5

Pour a little of the 750ml stock into the frying pan and scrape all the browned bits from the bottom. Pour everything into the slow cooker.

Step 6

Add the remaining stock, 3 chopped carrots, 2 sliced celery sticks (if using), 1 tbsp Worcestershire sauce, 1 tbsp tomato purée, 1 tsp thyme, 1 tsp rosemary and 2 bay leaves. Stir everything together.

Step 7

Cover and cook on LOW for approximately 6–7 hours or MEDIUM for around 5–6 hours, until the lamb is becoming beautifully tender.

Step 8

Add 100g pearl barley for roughly the final 1½–2 hours of cooking. Stir it in well and replace the lid. The barley will absorb some of the liquid and naturally thicken the stew.

Step 9

Prepare your M&S dumpling mix according to the packet. When we made yours, 4 tbsp water wasn’t enough, so you added another 2 tbsp. I’d therefore start with about 4 tbsp cold water, mix, and gradually add up to approximately 6 tbsp until you have a soft, slightly sticky dough. Shape the dough into dumplings with lightly floured or damp hands.

Step 10

Place the uncooked dumplings directly on top of the hot stew — you don’t bake them separately. Put the lid back on and allow approximately 30–40 minutes, until they’re puffed up and cooked through.

Step 11

Stir in 150g frozen peas for approximately the final 15–20 minutes. Try to stir around the dumplings rather than breaking them apart.

Step 12

Remove the bay leaves. Check that the lamb is fork-tender, the barley is soft and the dumplings are cooked through. Taste the gravy and adjust the salt and pepper.

Step 13

You can also freeze the leftover lamb-and-barley stew. I’d personally freeze the stew without leftover dumplings when possible and make fresh dumplings when reheating — they’re much nicer that way.