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
in a large skillet brown lamb in hot oil. Drain off
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.
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.
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.
Sear meat in skillet, season lightly with salt, pepper, & garlic powder, cook till done, and transfer to crock pot.
Chop and Dice potatoes, onion, and carrots.
Transfer all veggies to crock pot.
Add cans of French Onion soup, water, and other spices to your liking.
Stir to combine ingredients.
Cover & cook stew in crock pot for 6 hours on high or until meat and veggies are tender.
Serve with biscuits or cornbread and Enjoy.