Guinness and Pearl Barley Irish Stew

This lamb stew is packed with bacon, pearl barley and veggies. Serve with greens, and more Guinness, of course!

Hands-on time 45min. Cooking time about 6½hr. Serves 4 1tbsp vegetable oil 150g (5oz) smoked streaky bacon, roughly chopped 500g (1lb 2oz) diced boneless lamb shoulder 500ml (17fl oz) lamb stock 2tbsp plain flour 440ml can Guinness or other stout 2 onions, sliced 2 celery sticks, finely chopped 400g (14oz) potatoes, peeled, cut into large chunks 2 parsnips, peeled, cut into thick discs 2 bay leaves 2 thyme sprigs 100g (3½oz) pearl barley, rinsed and drained TO SERVE, OPTIONAL Buttered wilted cabbage

1 Heat oil in a large frying pan over medium-high heat. Add bacon and fry, stirring occasionally, until crisp. Remove with a slotted spoon to the slow cooker. Add lamb to the pan and brown all over (in batches if needed). Remove with a slotted spoon and add to slow cooker.

2 Add stock to pan and bubble for a couple of min, stirring to scrape up any sticky brown bits from base of pan.

3 Add flour to slow cooker and stir to coat meat. Pour in stock, then Guinness. Add remaining ingredients, season lightly and stir, ensuring potatoes and parsnips are covered in liquid. Cover with lid and cook on low for 6hr, until meat and vegetables are tender. Serve with buttered wilted cabbage, if you like. PER SERVING 810cals, 47g protein, 37g fat (14g saturates), 63g carbs (13g total sugars), 8g fibre

GET AHEAD Complete recipe up to 3 days ahead, cool, cover and chill. To serve, reheat until piping hot in a pan; thin with a little stock or water if needed.