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Umatilla County Lamb Stew With Spring Vegetables

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  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
  Pepper 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)
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Spring, Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
520 Minutes
Ready In: 
530 Minutes

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