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Umatilla County Lamb Stew with Spring Vegetables Recipe
|Onion||1 Large, finely chopped|
|Carrots||3 Medium, sliced|
|Turnip||1 Medium, peeled and chopped|
|Pearl barley||1⁄3 Cup (5.33 tbs), rinsed, drained|
|Boneless lean lamb||3 Pound, trimmed of fat and cut into 1-inch cubes (Such As Shoulder, Leg, Or Loin)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry marjoram||1⁄2 Teaspoon|
|Canned beef broth||14 1⁄2 Ounce (1 Can)|
|Green beans||8 Ounce, cut into 1-inch lengths|
|Fresh shelled peas/1 1/2 cups frozen tiny peas, thawed||1 1⁄2 Cup (24 tbs)|
Calories 629 Calories from Fat 176
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 240 mg
Sodium 655.3 mg27.3%
Total Carbohydrates 35 g11.6%
Dietary Fiber 8.8 g35.1%
Sugars 10.6 g
Protein 76 g152.5%
Vitamin A 162.2% Vitamin C 61.6%
Calcium 7.6% Iron 36.5%
*Based on a 2000 Calorie diet
Coat lamb cubes with flour, then add to cooker and sprinkle with pepper and marjoram.
Pour in broth.
Cover and cook at low setting until lamb is very tender when pierced (7 1/2 to 8 1/2 hours).
When lamb is almost done, cook beans.
Bring about 4 cups water to a boil in a 2 1/2- to 3-quart pan; add beans and cook, uncovered, until just tender to bite (4 to 7 minutes).
Skim and discard fat from stew, if necessary.
Stir in beans and peas.
Increase cooker heat setting to high; cover and cook until peas are tender to bite (8 to 10 minutes).
Season to taste with salt.