Ingredients
2 to 3 lbs Lamb Stew Meat cut into 1-inch cubes
1/2 tsp Salt
Black Pepper freshly ground
1/4 cup Flour
1/4 cup Butter or Margarine
2 Garlic Cloves minced
1 large Onion thinly sliced
1 cup Unsalted Vegetable Stock
Mint Leaves
Preparation
Sprinkle stew meat with salt and pepper. Coat with flour. Shake off excess flour.
Preheat the 4 Quart Stock Pot over medium heat on the stovetop for 2 minutes. Melt butter.
Add floured stew meat pieces and brown about 3 minutes per side. Remove from fat.
Add garlic, onions, and stock to meat. Place on Slow-Cooker Base, Cover and simmer on Setting #2 for 7 to 7 1/2 hours or until tender. Keep warm for serving on Setting #1.
Serve with Vegetable Quinoa (recipe in side dishes and entreés), noodles, carrots or green beans. Sprinkle with mint as a garnish.