French Lamb Stew Recipe
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Summary
CuisineFrench
Ingredients
2 pounds lean lamb, cubed
3 tablespoons flour salt and pepper oil
1 large onion, chopped
2 stalks celery, chopped
1/2 pound fresh mushrooms, sliced, or 1 medium can mushrooms, drained
5 carrots, sliced
2 cloves garlic, minced
2 rutabagas or turnips, sliced
1/2 cup California red wine
1 can beef bouillon
2 cans herbed tomato sauce
1/4 teaspoon rosemary
1 tablespoon Worcestershire Sauce
1 bay leaf
1 teaspoon seasoning salt
1 package frozen peas, thawed
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.
