French Lamb Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | 8 to 10 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds lean lamb, cubed | 3 tablespoon flour | salt and pepper |
| oil | 1 large onion, chopped | 2 stalks celery, chopped |
| 1/2 pound fresh mushrooms, sliced, or 1 medium can mushrooms, drained | 5 carrots, sliced | 2 cloves garlic, minced |
| 2 rutabagas or turnips, sliced | 1/2 cup red wine | 1 can beef bouillon |
| 2 cans herbed tomato sauce | 1/4 teaspoon rosemary | 1 tablespoon Worcestershire sauce |
| 1 bay leaf | 1 teaspoon seasoning salt | 1 package frozen peas, thawed |
| 1 | Sprinkle lamb with flour, salt, and pepper. In a skillet, saute meat in a little oil until browned and place it in the crock cooker. Add all remaining ingredients, except peas. Cover and cook on low for 8 to 10 hours. During the last half hour, add thawed peas. |