Crock Pot Rustic Lamb Stew |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 4 |
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The original recipe here called for rutabagas, but I changed it to potatoes and added herbs. Ingredients:
1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes |
1 teaspoon salt, divided |
1/2 teaspoon pepper |
1/4 cup all-purpose flour |
2 teaspoons vegetable oil (i use olive) |
1/2 teaspoon thyme |
1 teaspoon rosemary, crushed |
1 large onion, sliced thin |
2 cups water |
1 cup baby carrots (1/2 pound or as many as you want) |
2 cups diced potatoes |
1 cup frozen peas, thawed |
Directions:
1. Sprinkle lamb with 1/2 t salt and the pepper.
2. Coat with flour.
3. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
4. Brown lamb a few pieces at a time in the hot oil.
5. Remove to crock pot with slotted spoon.
6. Reduce heat to medium.
7. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
8. Stir in the water scraping up browned bits on bottom of pot.
9. Transfer onion mixture to the crock pot; add carrots and potatoes.
10. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
11. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.
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