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Umatilla County Lamb Stew with Spring Vegetables
1 lg Onion, finely chopped
3 md Carrots, sliced
1 md Turnip, peel & chop
1/3 c Pearl barley, rinse & drain
3 lb Lean, boneless lamb, trim cut into 1" cubes
1/4 c All purpose flour
1/2 ts Each pepper & dry marjoram
1 cn Beef broth (14+oz. )
8 oz Green beans, cut 1" lengths
1 1/2 c Shelled fresh peas or thaw 1 1/2 cup. frozen tiny peas
In a 3 quart or larger slow cooker, combine onions, carrots, turnip, and barley. Coat lamb cubes with flour, then add to cooker and sprinkle with pepper and marjoram. Pour in broth. Cover and cook at low setting until lamb is very tender when pierced (7+ - 8+ hrs).
When lamb is almost done, cook beans. Bring about 4 cups water to a boil in a 2 1/2 - 3 quart pan; add beans and cook uncovered, until just tender to bite (4-7 minutes. ) Drain well.
Skim and discard fat from stew, if necessary. Stir in beans and peas. Increase cooker heat setting to high; cover and cook until peas are tender to bite (8-10 minutes). Season to taste with salt.
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