LAMB STEW
Fix-It and Forget-It Diabetic Cookbook:
Slow-Cooker Favorites to Include Everyone! by Phyllis Good
Dottie Schmidt, Kansas City, MO
Makes 6 servings
(Ideal slow cooker size: 4-quart)
2 lbs. lamb, cubed
1/2 tsp. sugar
2 Tbsp. oil
2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
2 cups water
3/4 cup red cooking wine
1/4 tsp. powdered garlic
2 tsp. Worcestershire sauce
6 medium carrots, sliced
4 small onions, quartered
4 ribs celery, sliced
3 medium potatoes, unpeeled, diced
1. Sprinkle lamb with sugar. Brown in oil in skillet.
2. Remove lamb and place in cooker, reserving drippings. Stir salt, pepper, and flour into drippings until smooth. Stir in water and wine until smooth, stirring until broth simmers and thickens.
3. Pour into cooker. Add remaining ingredients and stir until well mixed.
4. Cover. Cook on Low 8-10 hours.
5. Serve with crusty bread.
Exchange List Values: Starch 1.5, Vegetable 2.0, Meat, lean 4.0
Basic Nutritional Values: Calories 388 (Calories from Fat 116), Total Fat 13 gm (Saturated Fat 3.2 gm, Polyunsat Fat 2.3 gm, Monounsat Fat 5.9 gm, Cholesterol 98 mg), Sodium 943 mg, Total Carbohydrate 32 gm, Dietary Fiber 5 gm, Sugars 9 gm, Protein 35 gm
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