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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is a great stew for a cold fall/winter dinner. I think the leftovers are even better! Ingredients:
3 lbs red potatoes, diced |
1 lb onion, diced |
3 lbs lamb stew meat |
3 ounces cooked bacon, crumbled |
1/2 cup apple cider or 1/2 cup beer |
2 cups beef stock, 1/2 cup reserved |
1 tablespoon red wine vinegar |
1 tablespoon garlic, minced |
2 -3 teaspoons dried thyme leaves |
2 bay leaves |
1 tablespoon parsley flakes |
1 teaspoon sugar |
1/2 teaspoon ground pepper |
1 1/2 tablespoons salt |
6 tablespoons flour |
Directions:
1. Combine all ingredients in a large slow cooker, reserving the extra 1/2 cup stock and the flour.
2. Cook on low 7 hours.
3. Slowly mix reserved stock into flour, then add the mixture to the slow cooker.
4. Cook for an additional 1-2 hours.
5. Remove bay leaves before serving with garlic bread.
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