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Rustic Lamb Stew
1 1/2 pounds boneless lean lamb stew meat -- cut in 1" cubes
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/4 cup all-purpose flour
2 tablespoon vegetable oil
1 large onion -- sliced thin (1 cup)
2 cups water
1 cup baby carrots
2 cups diced rutabaga or turnips
1 cup frozen peas -- thawed
Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2- to 3-quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to slow cooker with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot.
Transfer onion mixture to the slow cooker; add carrots and rutabaga. Cover and cook on LOW for 8 to 10 hours, adding peas during the last 30 to 45 minutes. This recipe yields 4 servings.
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