French Lamb Stew Recipe

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Summary

Cuisine

Ingredients

 2 pounds lean lamb, cubed
 Onion1 Large, chopped
 Celery stalks2 , chopped
 Sliced mushrooms1/2 pound, drained
 Carrots5 , sliced
 Garlic2 Clove (5gm), minced
 2 rutabagas or turnips, sliced
 1/2 cup California red wine
 1 can beef bouillon
 2 cans herbed tomato sauce
 Rosemary1/4 Teaspoon
 Worcestershire sauce1 Tablespoon
 Bay Leaf1
 Seasoning salt1 Teaspoon
 Frozen peas package1 , thawed
 3 tablespoons flour salt and pepper oil
 3 tablespoons flour salt and pepper oil

Directions

Sprinkle lamb with flour, salt, and pepper.
In a skillet, saute meat in a little oil until browned and place it in the crock cooker.
Add all remaining ingredients, except peas.
Cover and cook on Low for 8 to 10 hours.
During the last half hour, add thawed peas.
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