Back to Basics Lamb Stew (Crock Pot)
Recipe: #4728
February 24, 2012
Categories: Lamb/Mutton, Carrot, Onions, St Patricks Day Sunday Dinner, Slow Cooker, Heart Healthy, No Eggs, Non-Dairy, Crockpot Soup, more
"This is a very simple straight forward recipe. The end result is a lovely tender,loaded with flavour stew. Lamb is so delicious any way but heavenly in a stew. The original recipe was on About.com Southern Food this recipe has some changes by me. The original recipe said cook for 8-10 hours so use your own judgement but I find that 6 hours has everything tender and not over cooked. If you wish add potatoes and parsnips at the same time that you add the turnips and carrots. If you like a thicker gravy add a slurry of 2 tablespoons flour mixed with a 1/4 cup water or a tablespoon corn starch with 3 tablespoons water. I like to sub the water with white wine"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (552.9 g)
- Calories 550
- Total Fat - 34.5 g
- Saturated Fat - 16.6 g
- Cholesterol - 112.3 mg
- Sodium - 189.1 mg
- Total Carbohydrate - 25.7 g
- Dietary Fiber - 4.2 g
- Sugars - 9.2 g
- Protein - 33.3 g
- Calcium - 80.7 mg
- Iron - 3.8 mg
- Vitamin C - 15.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Season your lamb with salt and pepper, dredge with flour
Step 2
Heat skillet, medium high heat, brown the lamb, place in crock pot
Step 3
Spray the skillet again and brown the onions, add to crock pot
Step 4
Add the water to the skillet and scrape all the brown bits off the bottom, add to crock pot
Step 5
Add carrots and turnip to the crock pot turn on low cook for 5 1/2 hours, add peas, continue cooking for about 30 minutes
Tips
No special items needed.
0 Reviews
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