Umatilla County Lamb Stew with Spring Vegetab
|
|
|
8 Servings
- Marne Parry PKKW92A
1 lg Onion, finely chopped
3 md Carrots, sliced
1 md Turnip, peel & chop
1/3 c Pearl barley, rinse & drain
3 lb Lean, boneless lamb, trim
- cut into 1"cubes
1/4 c All purpose flour
1/2 ts Each pepper & dry marjoram
1 cn Beef broth (14+oz.)
8 oz Green beans, cut 1" lengths
1 1/2 c Shelled fresh peas or thaw
-1 1/2 cp. frozen tiny peas
Salt
In a 3 quart or larger electric slow cooker, combine onions, 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+ - 8+ hrs).
When lamb is almost done, cook beans. Bring about 4 cups water to a boil
in a 2 1/2 - 3 quart pan; add beans and cook uncovered, until just tender
to bite (4-7 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 (8-10 minutes). Season to taste with salt.
"Members of a northeastern Oregon cooking club devised this homey dish to
celebrate their region's abundance. Serve the tempting medley of lamb,
barley and vegetables with new potatoes." Source: Sunset Crockery CB
Please login or register to add your comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window) Comments for this recipe:
|
|
|
