Lamb Stew With Sherry And Thyme - Crock-Pot Smart-Set Owner's Manual

Lamb Stew with Sherry and Thyme

cup flour, seasoned with salt and pepper
1 /
2
3 pounds lamb stew meat, cubed to 1-inch and trimmed of fat
cup olive oil
1 /
2
2 tablespoons butter
4 celery stalks, cut into
4 carrots, peeled and cut into
6-8 Yukon gold potatoes, cut into
6 cloves garlic, peeled and chopped
cup fresh thyme
1 /
4
1 cups stock
1 /
2
cup sherry
3 /
4
Salt and pepper
2 tablespoons minced fresh parsley
1. Place seasoned flour in a bowl. Dredge lamb in flour and shake off excess.
2. Heat olive oil and butter in a large sauté pan. Add lamb and sauté until
just browned, about 4 minutes. Transfer to stoneware and top with celery,
carrots, potatoes, garlic, and thyme.
3. Place sauté pan back on heat and pour in the stock and
deglaze the pan, using a wooden spoon to remove any caramelized bits
from the pan. Pour into the stoneware.
4. Cover; cook on HIGH for 3-5 hours or on LOW 7-9 hours, until lamb is tender.
5. hour before completion, add remaining sherry. Adjust seasonings, and
1 /
2
serve with a sprinkling of parsley.
Serves 8
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch dices
1 /
2
-inch dices
1 /
2
-inch dices (about 2 cups)
/
1
2
E80
cup of sherry to
1 /
2
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.