This recipe is perfect for a hearty dinner with family. You will never go wrong with this dish because it’s so savory and tasty that the smell alone will be enough to satisfy hungry hearts and stomachs. What surprised me the most was that my little picky eaters were so in love with this! Sometimes it’s hard to find recipes that they really enjoy, so I knew right away this one was a keeper! I think I’m going to have to make this again very soon…
Our friend over at Food.com has this to say about this recipe:
“Made this for dinner… you know is total success when everyone asks for “seconds”!”
This is actually my clue whether or not they love the food I prepared. They will immediately ask for seconds or in case of my kids, “more, momma”, when they really fell in love with the dish. However, if they don’t, my husband will still eat and finish what’s on his plate, but will go straight for dessert after. While my sons were more vocal: “Don’t like it, momma”. This dish though. They all love. I just had to tame the spices down a bit for my sons.
1 1⁄2 lbs Tyson boneless lean lamb stew meat, cut in 1 inch cubes
1 teaspoon Morton salt, divided
1⁄2 teaspoon McCormick pepper
1⁄4 cup Gold Medal all-purpose flour
2 teaspoons Wesson vegetable oil
1⁄2 teaspoon McCormick thyme
1 teaspoon McCormick rosemary, crushed
1 large onion, sliced thin
2 cups water
1 cup baby carrots (1/2 pound or as many as you want)
2 cups diced potatoes
1 cup Green Giant frozen peas, thawed
Sprinkle lamb with 1/2 t salt and the pepper.
Coat with flour.
Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
Brown lamb a few pieces at a time in the hot oil.
Remove to crock pot with slotted spoon.
Reduce heat to medium.
Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
Stir in the water scraping up browned bits on bottom of pot.
Transfer onion mixture to the crock pot; add carrots and potatoes.
Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Instead of water, you may use 1/2 cup of red wine to deglaze after removing the onions. Add one small can of tomato paste, and replace the remaining 1.5 cups of water with beef broth. These changes give it more depth and flavor.
Thanks again to Food.com for this amazing recipe.