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Lamb Stew with Vegetables

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Submitted by sass_ee40

Lamb Stew with Vegetables recipe

YIELD

8 servings

PREP

15 min

COOK

10 hrs

READY

10 hrs

Ingredients

3 1.4
POUNDS KG LAMB STEW MEAT
boneless, well trimmed *
½ 118
1 5
TEASPOON ML SALT
1 5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML GARLIC POWDER
optional
14 404.6
OUNCES ML/G BEEF STOCK
(1 can)
4 4
EACH POTATOES
peeled, cubed *
3 3
LARGE LARGE CARROTS
peeled, thinly sliced
8 8
SMALL EACH WHITE ONION
10 289
OUNCES ML/G GREEN PEAS
frozen, 1 package

Directions

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 Crockpot; 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.

Serves 6 to 8

Note: peas may be added at beginning of cooking, but will darken slightly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 235 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 488mg 20%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 14g
Vitamin A 96% Vitamin C 42%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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