Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Boneless lamb stewing meat --
- well trimmed
1/2 c Flour
1 ts Salt
1 ts Sugar
1/2 ts Leaf thyme
1/4 ts Pepper
1/4 ts Garlic powder (optional)
14 oz Can beef broth
4 Potatoes -- peeled and cubed
3 lg Carrots -- peel, slice thin
8 sm White onions
10 oz Pkg frozen peas
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 for 10 to 12 hours. One hour before
serving, turn to High and stir in frozen peas. Cover and cook until
done.
Yield: 6 Servings
Note: Peas may be added at beginning of cooking, but will darken
slightly.
