RUSTIC LAMB STEW

(4)


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Servings: 4
READY IN
10hrs 10mins
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
Directions
  • 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.
 

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