SLOWCOOKER LAMB STEW
Makes 6 servings.
10 oz pkg frozen peas, thawed
1/2 tsp black pepper
1/4 cup tomato paste
2 cups beef broth
3 carrots, peeled, cut into pieces
1/2 pound turnips, peeled, cut into pieces
3 tbs flour
Biscuits
1/2 tsp dried thyme
1 tsp salt
1 cup dry red wine
2 ribs celery, cut into pieces
1 onion, chopped
1 pound potatoes, peeled, cut into pieces
2 pounds boneless lamb shoulder, cut into pieces
COAT slow cooker bowl with cooking spray. Toss lamb with flour, place in bottom of slow cooker. Add potatoes, turnips, onion, carrots, and celery, in that order. Combine broth, wine, tomato paste, 1/2 tsp salt, 1/4 tsp pepper and thyme. Pour over contents of slow cooker. Cover cook on high 6 hours or low 8 hours. Stir in peas and remaining salt and pepper during last 15 min. of cooking time. SERVE with warm biscuits...
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