Lamb Stew With Vegetables Recipe
Ingredients
| 3 lb. boneless lamb stewing meat, well trimmed | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Beef broth | 1 Can (10oz) | |
| 3 to 4 potatoes, peeled and cubed | ||
| Carrots | 3 Large, thinly sliced | |
| White onions | 8 Small | |
| Frozen peas package | 1 | |
Directions
Wipe off any collected juices from lamb.
Combine flour with salt, sugar, thyme, pepper and garlic powder; toss with lamb to coat thoroughly.
Place all ingredients except peas in crock pot; stir well.
Cover and cook on low setting for 10 to 12 hours.
One hour before serving, turn to high setting and stir in frozen peas.
Cover and cook until done.
Combine flour with salt, sugar, thyme, pepper and garlic powder; toss with lamb to coat thoroughly.
Place all ingredients except peas in crock pot; stir well.
Cover and cook on low setting for 10 to 12 hours.
One hour before serving, turn to high setting and stir in frozen peas.
Cover and cook until done.
Chef
