This is based on a recipe from BH&G's Biggest Book of Slow Cooker Recipes. This is a nice, hearty lamb stew. I serve with bread (homemade, of course!) and a salad.
- 1 1⁄2 lbs lamb stew meat, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 1⁄2 cups low sodium chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 cup pearl barley (regular)
- 1⁄4 cup dry white wine (optional)
- 2 tablespoons chopped fresh dill or 1 1⁄2 teaspoons dried dill
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 (10 ounce) jar roasted sweet red peppers, drained and thinly sliced (about 1 1/2 cups)
- 1⁄4 cup chopped fresh mint
- 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 setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.