LAMB STEW RECIPE

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INGREDIENTS: 1 1/2 pounds boneless lean lamb stew meat cut in 1 inch cubes 1 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 C. all purpose flour 2 Tbls. vegetable oil 1 large onion sliced thin 2 C. water 1 C. baby carrots 2 C. diced rutabaga or turnips 1 C. frozen peas thawed DIRECTIONS: Sprinkle lamb with 1/2 tsp. salt and the pepper. Coat with flour. Heat oil in a2 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 rutabaga. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes