Title: Umatilla County Lamb Stew with Spring Vegetab
Categories: Crockpot, Meats
Yield: 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
