Crock Pot Rustic Lamb Stew - cooking recipe

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
Preparation
    Sprinkle lamb with 1/2 t 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 crock pot 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 crock pot; add carrots and potatoes.
    Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
    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.

Leave a comment