In 6 to 8 quart dutch oven heat 2 teaspoons oil over medium high heat until hot.
Rustic lamb stew.
Remove from the heat.
Add 2 garlic cloves preferably use a garlic press.
Add lamb and cook on all sides until seared 10 minutes working in batches if necessary.
This slow cooked rustic lamb stew is really comforting and is the perfect winter warmer.
Reduce heat to medium.
Pearl onions were great in this.
Add lamb in 4 batches and cook 6 to 8 minutes per batch or until well browned.
Bring to a boil.
Add the garlic and yellow onion and saute till onion begins to become golden.
A warm comforting bowl of stew is a winter staple.
I was looking for a recipe to use up some frozen lamb stew meat and this was the one.
Please let me know how your lamb stew turns out neil.
Remove lamb from crock pot and let liquid cool for 1 hour.
Remove to crock pot with slotted spoon.
Heat oil in a 2 to 3 quart dutch oven over medium high heat.
In the same pot cook onion carrots and celery until soft 5 minutes.
Chop up onion potatoes carrot celery and tomato.
This lamb stew is definitely going to keep you warm in the winter.
Deglaze frying pan with 1 2 cup water and add the garlic onion mixture to the stock pot with bacon pieces beef stock and sugar.
Transfer to a plate.
Slow cooker lamb stew with tender fall apart lamb chunks and hearty vegetables have a rustic flavourful thick broth.
Take lamb out of package and put into crock pot.
A couple of adjustments i made were to deglaze the pan with some of the beef broth and then add that into the crock pot with the.
Sprinkle lamb with 1 2 t salt and the pepper.
The time taken to cook this dish gives a real depth of flavour enhanced by rich tomatoes and fiery chilli.
Cover and bake at 350 for 50 60 minutes or until meat and vegetables are tender.
December 11 2016 at 10 32 am.
Pat lamb dry with paper towels.
Sprinkle lamb with 1 2 t salt and the pepper.
Place meat into stock pot leave 1 4 cup of fat in frying pan.
Add onion and cook 3 to 4 minutes stirring occasionally until lightly browned.
Cover the lamb with 2 bay leaves cooking wine 1 can of chicken broth and enough water to cover.
Put the lamb on high for 4 hours.
Heat oil in a 2 to 3 quart dutch oven over medium high heat.