pounds boneless lamb for stew, cut into 2- to 2-1/2-inch pieces
2
tablespoons sugar, divided
3
cans (about 14 ounces each) beef broth
3
tablespoons tomato paste
4
cloves garlic, chopped
1
tablespoon dried thyme
1
tablespoon fresh chopped rosemary leaves
2
bay leaves
1
pound carrots, cut into 2-inch chunks
1
pound petite Yukon gold potatoes, peeled and cut in half
1
package (10 ounces) frozen peas, thawed
Slow Cooker Directions
1. Cook and stir onion in 1-1/2 teaspoons oil in large skillet over medium heat until golden. Add to slow cooker.
2. Combine flour, salt and pepper in large bowl. Dredge lamb in flour mixture. Heat 1 tablespoon oil in skillet over medium-high heat until hot. Add half of lamb; cook until browned on all sides. Add 1 tablespoon sugar; mix well to coat meat. Cook several minutes until meat is caramelized. Add meat to slow cooker. Repeat with remaining lamb, using remaining 1-1/2 tablespoons oil as needed and remaining tablespoon sugar.
3. Add broth to skillet. Bring to a boil over high heat, scraping sides and bottom of pan to loosen browned bits. Add tomato paste, garlic, thyme, rosemary and bay leaves. Mix well. Pour over meat mixture. Cover; cook on LOW 4 hours or on HIGH 2 hours.
4. Add carrots and potatoes. Cover; cook 3 to 4 hours on LOW or 1-1/2 to 2-1/2 hours on HIGH or until vegetables and lamb are tender.
5. Add peas. Cook 30 minutes more. Remove and discard bay leaves before serving.
Click here for printable version