Sunday's Lamb Stew! (Crock Pot) Rachel Ray
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- 1 whole(s) Ingredients Listed Below
- 2 lbs lamb (stewing, bone)
- 2 cups white wine (red)
- 4 garlic cloves
- 24 ozs chicken broth
- 2 cups water (fully cover lamb)
- 2 bay leaves
- 2 tbsps flour
- 2 red potato
- 1 yukon gold potato
- 2 carrots
- 1 celery rib
- 5 ozs peas (baby)
- 2 plum tomatoes
- 3 tbsps tomato paste
- 12 onion
- parsley (optional)
- paprika (optional)
- pepper (optional)
- rosemary (optional)
- 1 Take Lamb out of package and put into crock pot.
- 2 Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
- 3 Add 2 garlic cloves, preferably use a garlic press.
- 4 Put the Lamb on high for 4 hours.
- 5 Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
- 6 Chop up onion, potatoes, carrot, celery and tomato.
- 7 Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
- 8 Bake at 350 degrees for 30 min and remove from oven.
- 9 Skim off any fat from the top of the liquid in the crock pot.
- 10 Add, 2 Tablespoons flour and whisk with the cooled liquid.
- 11 Use a garlic press to press the last 2 garlic cloves.
- 12 Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
- 13 Use parsley as a garnish!
- 14 Enjoy!
This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.
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Sunday's Lamb Stew! (Crock Pot) Rachel Ray Recipe at a Glance
- COURSE: Soups/Stews