Umatilla County Lamb Stew with Spring Vegetables
|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)|
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).
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.