Maggie's Stew

Serves: 4
Total Calories: 563


4 carrots sliced
2 turnips medium, cubed
1 1/2 cups frozen small onions thawed (about 1/2 of a 16 oz. package)
10 mushrooms medium (optional), halved
1 1/4 pounds lamb shoulder cubed
1 to 2 tablespoon vegetable oil
1/4 cup flour
1 cup water
2 tablespoons ketchup or chili sauce
2 teaspoons Worcestershire sauce
2 teaspoons beef bouillon
2 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons parsley dried, crushed


Preparation Time: 20 minutes
Slow Cooker Cooking Time: 3 to 4 hours on high or 6 to 8 hours on low
Last-Minute Cooking Time: none
1. In a slow cooker, place carrots, turnips, onions and, if desired, mushrooms.

2. In a large skillet over medium-high heat, lightly brown lamb in oil. Sprinkle with flour. Cook and stir until flour is lightly browned.

3. Add water, catsup. Worcestershire sauce, bouillon granules, garlic, salt and pepper. Cook over medium heat, stirring to loosen browned bits from bottom of skillet. Pour over vegetables in slow cooker. Stir until blended.

4. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until meat and vegetables are very tender. Stir in parsley.

Serve with biscuits or cooked barley and a fruit salad.

Nutritional Facts:

Serves: 4
Total Calories: 563
Calories from Fat: 265

This Maggie's Stew recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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