Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by MyRecipes April 2007

Gallery

Recipe Summary test

prep:
15 mins
cook:
6 hrs
total:
6 hrs 15 mins
Yield:
4 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat lamb dry; season with salt and pepper. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Working in batches, brown lamb on all sides, 5 minutes per batch. Transfer to a slow cooker.

    Advertisement
  • Add onion to skillet and cook, stirring, until lightly browned, 3 minutes. Add broth and tomatoes. Increase heat to high and bring to a boil, stirring to pick up any browned bits in skillet. Pour tomato mixture over lamb in slow cooker. Cover; cook on low for 6 hours, until lamb is tender.

  • Strain stew; set aside meat and liquid. (You should have about 2 cups liquid.) In a bowl, using a fork, mix 1 Tbsp. butter with flour into a crumbly paste.

  • Bring stew liquid to a boil in a large saucepan over high heat. Whisking constantly, stir a few pieces of flour mixture into liquid. Continue until mixture is used up and liquid has thickened.

  • Reduce heat to medium; stir in lamb and vegetables. Cook until warmed through, 10 minutes. Season with salt and pepper. Serve hot.

Nutrition Facts

509 calories; fat 24g; saturated fat 11g; protein 51g; carbohydrates 19g; fiber 3g; cholesterol 173mg; sodium 642mg.
Advertisement