Cooking Time:
4-6 hours on Low or 2-3 hours on HighServings:
6
Ingredients
6 large slices bacon, diced1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 lbs. boneless lamb shoulder, cut into 1 inch cubes
1 c. beef broth
1 c. white wine
1 1/2 c. frozen pearl onions, thawed
3 med. carrots, cut into 1 inch pieces
3 med. potatoes, cut into 1 inch chunks
3 cloves fresh garlic, sliced
2 whole bay leaves
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
- In a medium skillet, cook the diced bacon until the fat has rendered and the bacon is crispy.
- Remove the bacon and set aside.
- Combine the flour, salt and black pepper.
- Dredge the lamb cubes in the flour mixture and brown in the bacon fat in the skillet.
- Remove the lamb from the skillet and set aside.
- Deglaze the skillet with the beef broth and white wine.
- Place the lamb, bacon, and the beef broth mixture in the slow cooker and add the remaining ingredients and any vegetables that you would like to add.
- Mix thoroughly to combine.
- Cover. Cook on Low 4-6 hours or on High 2-3 hours.
NOTE: Skim any fat off the top of the stew and remove the bay leaves before serving.
Happy Crocking!
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XOXO,
Jenn
