*  Exported from  MasterCook  *

                        Lamb Stew with Vegetables

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lb            Boneless lamb stewing meat --
                        - well trimmed
     1/2  c             Flour
   1      ts            Salt
   1      ts            Sugar
     1/2  ts            Leaf thyme
     1/4  ts            Pepper
     1/4  ts            Garlic powder (optional)
  14      oz            Can beef broth
   4                    Potatoes -- peeled and cubed
   3      lg            Carrots -- peel, slice thin
   8      sm            White onions
  10      oz            Pkg frozen peas

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 Crock-Pot; 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. 

Yield: 6 Servings

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


                   - - - - - - - - - - - - - - - - - -