Name: Crock Pot Lamb Stew
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 4-6 serving(s)
Ingredients: 2 -3 lbs boneless lamb, cut in cubes; 1/4 cup flour; 2 teaspoons seasoning salt; 1/4 teaspoon seasoned flour; 1/4 cup olive oil; 2 cups water; 2 (7/8 ounce) brown gravy mix; 1 green pepper, coarsely chopped; 1/2 teaspoon marjoram; 3 garlic cloves, crushed; 2 medium potatoes, peeled and cubed; 2 medium onions, chopped; 1 cup celery, sliced; 5 carrots, sliced

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Recipe by lets.eat

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Crock Pot Lamb Stew created by mspencer18

My DH's favorite, we have it every year for Christmas dinner. I don't follow the recipe all the time w/this, always adding more of every thing, including peas sometimes and have also added some red wine instead of all water.

Ready In:: 10hrs 30mins
Serves:
Units:

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ingredients

2 -3 lbs boneless lamb, cut in cubes
¹⁄₄ cup flour
2 teaspoons seasoning salt
¹⁄₄ teaspoon seasoned flour
¹⁄₄ cup olive oil
2 cups water
2 (7/8 ounce) brown gravy mix
1 green pepper, coarsely chopped
¹⁄₂ teaspoon marjoram
3 garlic cloves, crushed
2 medium potatoes, peeled and cubed
2 medium onions, chopped
1 cup celery, sliced
5 carrots, sliced

directions

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.

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RECIPE MADE WITH LOVE BY

@lets.eat

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@lets.eat

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"My DH's favorite, we have it every year for Christmas dinner. I don't follow the recipe all the time w/this, always adding more of every thing, including peas sometimes and have also added some red wine instead of all water."

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photo by mspencer18

11/19/2012

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review by Dasme

3/27/2006

Excellent recipe! I made a couple of adjustments. I used chicken stock instead of water and omitted the gravy mix. (I didn't have any on hand.) Also did not have marjoram and celery and it tasted fine without them. I cooked it on low for 8 hours. The meat was quite tender and the stew flavorful. I served it with homemade bisuits that I had baked and frozen previously. I heated those up in the oven straight from the freezer; split them and buttered them; and then toasted them (buttered side down, in the pan until they were a golden brown. My daughters loved this. My 5 year-old said that she would rate it 100!

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Replies 1
tweak by Dasme

3/27/2006

Excellent recipe! I made a couple of adjustments. I used chicken stock instead of water and omitted the gravy mix. (I didn't have any on hand.) Also did not have marjoram and celery and it tasted fine without them. I cooked it on low for 8 hours. The meat was quite tender and the stew flavorful. I served it with homemade bisuits that I had baked and frozen previously. I heated those up in the oven straight from the freezer; split them and buttered them; and then toasted them (buttered side down, in the pan until they were a golden brown. My daughters loved this. My 5 year-old said that she would rate it 100!

Reply
photo by lets.eat

1/2/2006

Reply
creation by lets.eat

1/2/2006

My DH's favorite, we have it every year for Christmas dinner. I don't follow the recipe all the time w/this, always adding more of every thing, including peas sometimes and have also added some red wine instead of all water.