Crockpot recipes |
Rustic Lamb Stew |
1 1/2 pounds boneless lean lamb stew meat -- cut in 1" cubes 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/4 cup all-purpose flour 2 tablespoon vegetable oil 1 large onion -- sliced thin (1 cup) 2 cups water 1 cup baby carrots 2 cups diced rutabaga or turnips 1 cup frozen peas -- thawed |
Sprinkle lamb with 1/2 teaspoon 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. |