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Lamb Stew With Vegetables

  Boneless lamb stewing meat 3 Pound, well trimmed
  Flour 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Thyme leaf 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Canned beef broth 14 Ounce (1 Can)
  Potatoes 4 , peeled and cubed
  Carrots 3 Large, pared and thinly sliced
  White onions 8 Small
  Frozen peas 10 Ounce (1 Package)

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.

Recipe Summary

Side Dish
Crock Pot

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5358 Calories from Fat 2309

% Daily Value*

Total Fat 257 g395.1%

Saturated Fat 118.5 g592.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5741.6 mg239.2%

Total Carbohydrates 364 g121.2%

Dietary Fiber 57.2 g229%

Sugars 82.6 g

Protein 420 g839.5%

Vitamin A 841.5% Vitamin C 511.2%

Calcium 52.9% Iron 97.8%

*Based on a 2000 Calorie diet

Lamb Stew With Vegetables Recipe