French Lamb Stew Recipe
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Summary
CuisineFrench
Ingredients
| 2 pounds lean lamb, cubed | ||
| Onion | 1 Large, chopped | |
| Celery stalks | 2 , chopped | |
| Sliced mushrooms | 1/2 pound, drained | |
| Carrots | 5 , sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 2 rutabagas or turnips, sliced | ||
| 1/2 cup California red wine | ||
| 1 can beef bouillon | ||
| 2 cans herbed tomato sauce | ||
| Rosemary | 1/4 Teaspoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Seasoning salt | 1 Teaspoon | |
| Frozen peas package | 1 , 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.
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.
Chef
