Friday, January 27, 2012

Italian Lamb Stew


  •  8 slices bacon
  • ¾ cup flour
  • 1 ts salt
  • 2 -3 lbs  cubed lamb stew meat,
  • 3 Tablespoons olive oil
  • 1 large chopped white onion
  • 2 tb chopped garlic
  • 2 stalks chopped celery
  • 2 chopped carrots
  • 1 cup red wine
  • One can of crushed tomatoes (If you have fresh, chop up about 3 cups)
  • 2 sprigs rosemary
  • 1 bay leaf
  • 2 chopped potatoes
  • 1/4 ts freshly ground black pepper
  1. Fry bacon until crisp, drain, and chop in large pieces and put in slow cooker.
  2. Combine the flour and salt in a bowl, add the lamb, several pieces at a time, and coat well
  3. Heat the oil and brown the lamb in batches on all sides.  Put lamb in the slow cooker.
  4. Add the onion and saute, stir until lightly browned. Add the celery, carrots, potatoes and garlic and cook until softened.
  5. Add the wine and stir to scrape up the browned bits.
  6. Add the onion mixture, bacon, , bay leaf and rosemary to the lamb in the slow cooker and mix well. Add water to cover.
  7. Cover and cook on low for 8 hours, until the meat is very tender.
  8. Season with salt and pepper to taste, and discard the rosemary and bay leaf.

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