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Lamb Vegetable Stew
Tender lamb makes this stew a hit.
3 pounds lamb stew meat, cut into 1-inch cubes
1 cup chopped onion
2 garlic cloves, crushed
6 cups water
6 beef bouillon cubes
1-1/2 pounds potatoes, pared, cut into 1/4-inch slices (3cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon marjoiam1/8 teaspoon thyme leaves
1 -20 ounce package frozen peas
1/2 cup flour
- In pot, place stew meat, onion, garlic cloves, water, bouillon cubes, potatoes, salt, pepper, celery seed, marjoram and thyme leaves.
- Cover and place pot on base. Simmer at Setting #3 1/2 for 7 to 9 hours. One hour before serving add peas and stir in flour. Cover and increase heat to Setting #5 and simmer 1 hour. Keep warm for serving at Setting #2.
Makes 8 to 10 servings.