Crock Pot Lamb Stew

This recipe is for brother Charlie for whom I bought a crock pot last Xmas. He can make it with whatever kind of meat he wants since he is O+.

2 pounds round lamb steak trimmed and cubed
1 med. onion, diced
2 T. olive oil
6 cups boiling water
1 cup red wine
1 T. lemon juice
2 cloves garlic
2-3 bay leaves
1 T. salt
1/2 t. paprika
dash allspice
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
1 T. Bragg's liquid aminos

Vegetable Suggestions:
3 carrots, sliced
2 stalks celery, sliced
1 zucchini squash, cubed
1 yellow squash, cubed
5-6 oz. butternut squash, cubed
1 Jerusalem artichoke, cubed
4 Roma or medium tomatoes

In large pan, brown the round steak in olive oil a little at a time. Transfer meat to crock pot as you brown it. Add all other ingredients except vegetables and liquid aminos. Cook in crock pot on low for 8-10 hours or on high for 6 hours. Add all vegetables except tomatoes and cook an additional hour. Add tomatoes the last 15 minutes. Turn heat off and add liquid aminos.

If you want a thicker stew, pour off broth in separate pot. Add 1/2 cup water in a shaker and add 2-3 T. flour. Shake until smooth. Add mixture slowly to meat stock, stirring constantly until gravy bubbles. Then cook about 5 more minutes stirring often. Pour over meat and vegetables, add liquid aminos and serve.
Serves: 6-8

Copyright 08-20-2009 by Nancy Greene