Classic Lamb Stew Recipe: Hearty & Flavorful - [Your Website Name]

INGREDIENTS

1 large onion, chopped 3 tablespoons olive oil, divided 1/2 cup all-purpose flour 2 teaspoons salt 1 teaspoon black pepper 3 pounds boneless lamb for stew, cut into 2- to 2-1/2-inch pieces 2 tablespoons sugar, divided 3 cans (14-1/2 ounces each) beef broth 3 tablespoons tomato paste 4 cloves garlic, chopped 1 tablespoon dried thyme 1 tablespoon fresh chopped rosemary 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

PREPARATION:

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.

This recipe appears in: Stews