In a resealable bag, mix together the flour, seasoned salt and seasoned pepper. Add lamb and shake to coat.
In a large skillet add olive oil and brown the lamb cubes. Remove and place in crock pot.
In a medium bowl, whisk together the water, gravy mix, marjoram and garlic.
Add the vegetables and gravy liquid to crock pot and mix well.
Cover and cook on low 8-10 hours.
Place the meat, onion, turnips and carrots in the crock pot.
Stir in the broth, beer, barley and all seasonings.
Cover and cook on low for 8-10 hours.
Stir in the parsley before serving.
In a crock-pot, put stew beef, potatoes, carrots and celery. Stir.
Also add remaining ingredients.
Stir occasionally until all beef is cooked through and potatoes and carrots are easy to cut.
Start crock-pot early in morning to give stew beef plenty of time to cook.
o high.
Trim the lamb and cut into small cubes
If you buy Lamb Shoulder with bone, go ahead
Sprinkle lamb with 1/2 t salt
Place all ingredients in crock-pot.
Add water until ingredients are slightly covered.
Turn crock-pot to low and cook 8 to 10 hours or cook 4 to 6 hours on high.
Spray crock pot with Pam.
Mix all ingredients except for the beef in crock pot.
Add the beef to the crock pot.
Cover and cook on low 8-9 hours or until everything is tender.
Stir well before serving.
nion mixture.
place in crock pot while cooking the other half
In 4 quart crock pot, layer potatoes, onion, and raisins.
In a bowl, combine cumin, salt, and cayenne. Add lamb and toss to coat.
Place lamb on top of potatoes. Add tomatoes with juice.
Cover and cook for 8-10 hours on low.
Stir in chickpeas during the last 5 minutes of cooking.
Serve sprinkled with cilantro.
Cook lamb in water for about 20 minutes.
Add seasonings and simmer together until meat is tender.
Remove bay leaf.
I use crock-pot.
Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well.
Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth.
Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).
Place all ingredients in a crock pot.
Add water to fill pot.
Cook for 8-10 hours on low heat.
Spray crock pot with non-stick spray (I
o high heat and brown lamb shanks on all sides.
For the crock pot/slow cooker method; in a
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.
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.
Cover; cook on low-heat ...
Place the meat in the crock pot.
Add remaining ingredients.
Cook on low for 9-10 hours.
in a large skillet brown lamb in hot oil. Drain off
Place potatoes and carrots in bottom of crock-pot.
In bowl, mix flour, salt and pepper. Coat meat with flour mixture. Place meat on top of vegetables in crock-pot. Add remaining ingredients to crock-pot.