Crock Pot Rustic Lamb Stew


  • 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes, trim off all fat!!!
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup all purpose flour
  • 2 tbsp. vegetable oil
  • 1 lg. (1 cup) onion, sliced thin
  • 1 cup chicken/beef stock
  • 1 cup of beer
  • 1 cup baby carrots
  • 2 cups diced rutabaga or turnips
  • 1 cup frozen peas, thawed


  1. Add carrots and rutabaga.
  2. Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour.
  3. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
  4. Brown lamb a few pieces at a time in the hot oil.
  5. Remove to Crock Pot with slotted spoon.
  6. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
  7. Stir in the liquids, scraping up browned bits on bottom of pot.
  8. Transfer onion mixture to the Crock Pot (Note that the liquids won’t cover the solid stuff, but it’s OK!)
  9. Cover and cook on high for 1 hour and then on low for 7 to 9 hours, adding peas during the last 30 to 45 minutes.

serves 4


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