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Crock Pot Rustic Lamb Stew
The original recipe here called for rutabagas, but I changed it to potatoes and added herbs.
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lean lamb stew meat
, cut in 1 inch cubes
teaspoons vegetable oil (I use olive)
, sliced thin
cup baby carrots (1/2 pound or as many as you want)
cup frozen peas, thawed
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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