Umatilla County Lamb Stew with Spring Vegetables Recipe
Summary
Preparation Time10 MinCooking Time8 Hr 40 Min
Ready In8 Hr 50 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Onion | 1 Large, finely chopped | |
| 3 medium-size carrots, sliced | ||
| 1 medium-size turnip, peeled and chopped | ||
| 1/3 cup pearl barley, rinsed and drained | ||
| Boneless lamb shoulder | 3 Pound | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon each pepper and dry marjoram | ||
| Beef broth | 1 Can (10oz) | |
| 8 ounces green beans, cut into 1-inch lengths | ||
| Frozen peas | 1 1/2 Cup (16 tbs), thawed | |
| Salt | To Taste | |
Directions
In a 3-quart or larger electric slow cooker, combine onion, carrots, turnip, and barley.
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).
Drain well.
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.
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).
Drain well.
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.
Chef
