French Lamb Stew Recipe

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Summary

Cuisine

Ingredients

 Lean lamb2 Pound, cubed
 Onion1 Large, chopped
 Celery stalks2 , chopped
 Fresh mushrooms/1 medium can mushrooms, drained1⁄2 Pound, sliced
 Carrots5 , sliced
 Garlic2 Clove (10 gm), minced
 Rutabagas/Turnips2 , sliced
 Red wine1⁄2 Cup (8 tbs) (California)
 Beef bouillon1 Can (10 oz) (1 Can)
 Herbed tomato sauce2 Can (20 oz)
 Rosemary1⁄4 Teaspoon
 Worcestershire sauce1 Tablespoon
 Bay leaf1
 Seasoning salt1 Teaspoon
 Frozen peas10 Ounce, thawed (1 Package)
 Flour3 Tablespoon
 Salt To Taste
 Pepper To Taste
 Oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3006 Calories from Fat 409

% Daily Value*

Total Fat 46 g70.2%

Saturated Fat 13.1 g65.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5909.2 mg246.2%

Total Carbohydrates 292 g97.2%

Dietary Fiber 65.3 g261.2%

Sugars 111 g

Protein 357 g714.5%

Vitamin A 1216.1% Vitamin C 544%

Calcium 80.2% Iron 111.1%

*Based on a 2000 Calorie diet

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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