Lamb Stew


Makes 6 to 8 servings


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


  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.

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