Rustic Lamb Stew

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless lean lamb stew meat - cut in 1" cubes
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	15g / 0.5oz	All-purpose flour
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - sliced thin (1 cup) (large)
2 cups	474ml	Water
1 cup	110g / 3.9oz	Baby carrots
2 cups	292g / 10oz	Diced rutabaga or turnips
1 cup	237ml	Frozen peas - thawed

Recipe Instructions

Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2- to 3-quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to crock pot with slotted spoon.

Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot.

Transfer onion mixture to the crock pot; add carrots and rutabaga. Cover and cook on LOW for 8 to 10 hours, adding peas during the last 30 to 45 minutes.

This recipe yields 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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