Crock Pot Lamb Stew With Barley |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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This is based on a recipe from BH&G's Biggest Book of Slow Cooker Recipes. This is a nice, hearty lamb stew. I serve with bread (homemade, of course!) and a salad. Ingredients:
1 1/2 lbs lamb stew meat, cut into 1-inch cubes |
2 tablespoons cooking oil |
1 medium onion, chopped |
4 garlic cloves, minced |
2 1/2 cups low sodium chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup pearl barley (regular) |
1/4 cup dry white wine (optional) |
2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (10 ounce) jar roasted sweet red peppers, drained and thinly sliced (about 1 1/2 cups) |
1/4 cup chopped fresh mint |
Directions:
1. Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
2. In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.
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