Slow-Cooker Irish Lamb Stew
Recipe from Family Circle


Slow-Cooker Irish Lamb Stew

by 1  person


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Ingredients
  • 2   pounds 
    boneless lamb shoulder or lamb steak, cut into 1-inch pieces
  • 3   tablespoons 
    all-purpose flour
  • 1   pound 
    potatoes, peeled and cut into 1-inch pieces
  • 1/2  pound 
    turnips, peeled and cut into 1/2-inch pieces
  • 1   
    onion, chopped
  • 3   
    carrots, peeled and cut into 1/2-inch pieces
  • 2   
    ribs celery, cut into 1-inch pieces
  • 2   cups 
    beef broth
  • 1   cup 
    dry red wine
  • 1/4  cup 
    tomato paste
  • 1   teaspoon 
    salt
  • 1/2  teaspoon 
    black pepper
  • 1/2  teaspoon 
    dried thyme
  • 1  10  ounce package 
    frozen peas, thawed
  •  
    Biscuits (optional)
Directions
1.
Coat slow-cooker bowl with nonstick cooking spray. Toss lamb with flour and place in bottom of slow cooker. Add potatoes, turnips, onion, carrots and celery, in that order.
2.
Combine broth, wine, tomato paste, 1/2 tsp of the salt, 1/4 tsp of the pepper and the thyme. Pour over contents of slow cooker.
3.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in peas and remaining 1/2 tsp salt and 1/4 tsp pepper during last 15 minutes of cooking time. Serve with warm biscuits, if desired.
Nutrition information
Per Serving: cal. (kcal) 494, Fat, total (g) 21, chol. (mg) 109, sat. fat (g) 9, carb. (g) 34, fiber (g) 6, pro. (g) 35, sodium (mg) 883, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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