Sunday's Lamb Stew! (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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I hadn't made Lamb Stew in quite some time, but with the weather changing from warm to cold from warm to cold...so, I made some for my boyfriend! It was a big hit (and he has never had Lamb before)! So, just to tell you my measurements aren't exactly 100%, but close enough! Ingredients:
2 lbs stewing lamb (bone in) |
2 cups white wine (or red) |
4 garlic cloves |
2 (12 ounce) cans chicken broth |
2 cups water (enough to fully cover lamb) |
2 bay leaves |
2 tablespoons flour |
2 red potatoes |
1 yukon gold potato |
2 carrots |
1 celery rib |
5 ounces baby peas |
2 plum tomatoes |
3 tablespoons tomato paste |
1/2 medium onion |
parsley (optional) |
paprika (optional) |
pepper (optional) |
rosemary (optional) |
Directions:
1. Take Lamb out of package and put into crock pot.
2. Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
3. Add 2 garlic cloves, preferably use a garlic press.
4. Put the Lamb on high for 4 hours.
5. Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
6. Chop up onion, potatoes, carrot, celery and tomato.
7. Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
8. Bake at 350 degrees for 30 min and remove from oven.
9. Skim off any fat from the top of the liquid in the crock pot.
10. Add, 2 Tablespoons flour and whisk with the cooled liquid.
11. Use a garlic press to press the last 2 garlic cloves.
12. Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
13. Use parsley as a garnish!
14. Enjoy!
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