Rustic Lamb Stew

Bring to a boil.
Rustic lamb stew. In 6 to 8 quart dutch oven heat 2 teaspoons oil over medium high heat until hot. Take lamb out of package and put into crock pot. Add lamb in 4 batches and cook 6 to 8 minutes per batch or until well browned. Transfer to a plate.
Sprinkle lamb with 1 2 t salt and the pepper. A warm comforting bowl of stew is a winter staple. Add 2 garlic cloves preferably use a garlic press. Cover and bake at 350 for 50 60 minutes or until meat and vegetables are tender.
Remove to crock pot with slotted spoon. December 11 2016 at 10 32 am. Add lamb and cook on all sides until seared 10 minutes working in batches if necessary. Add the garlic and yellow onion and saute till onion begins to become golden.
Brown lamb a few pieces at a time in the hot oil. Deglaze frying pan with 1 2 cup water and add the garlic onion mixture to the stock pot with bacon pieces beef stock and sugar. Slow cooker lamb stew with tender fall apart lamb chunks and hearty vegetables have a rustic flavourful thick broth. Place meat into stock pot leave 1 4 cup of fat in frying pan.
This lamb stew is definitely going to keep you warm in the winter. In the same pot cook onion carrots and celery until soft 5 minutes. Remove from the heat. Heat oil in a 2 to 3 quart dutch oven over medium high heat.
Give this firecracking rustic lamb stew a try tonight and serve it alongside some crusty bread perfect for mopping up the delicious sauce. Put the lamb on high for 4 hours. This slow cooked rustic lamb stew is really comforting and is the perfect winter warmer. Add the potatoes broth salt pepper and lamb.
A couple of adjustments i made were to deglaze the pan with some of the beef broth and then add that into the crock pot with the. I was looking for a recipe to use up some frozen lamb stew meat and this was the one. Sprinkle lamb with 1 2 t salt and the pepper. Reduce heat to medium.
Chop up onion potatoes carrot celery and tomato. Heat oil in a 2 to 3 quart dutch oven over medium high heat. The time taken to cook this dish gives a real depth of flavour enhanced by rich tomatoes and fiery chilli. Cover the lamb with 2 bay leaves cooking wine 1 can of chicken broth and enough water to cover.
Add onion and cook 3 to 4 minutes stirring occasionally until lightly browned. Pearl onions were great in this.