Lamb Stew with Sherry and Thyme
1
/
cup flour, seasoned with salt and pepper
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
-inch dices
1
/
2
4 carrots, peeled and cut into
-inch dices
1
/
2
6-8 Yukon gold potatoes, cut into
-inch dices (about 2 cups)
1
/
2
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.
SCVC600SS-CN.idd.indd 83-84
SCVC600SS-CN.idd.indd 83-84
cup of sherry to
1
/
2
This recipe is ideal for using
E80
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
Scalloped Potatoes and Ham
Non-stick cooking spray
6 large russet potatoes scrubbed clean and sliced in
1 can cream of mushroom condensed soup
1 soup can water
1 ham steak, about 1
pounds, cubed
1
/
2
4 ounces shredded Cheddar cheese
Grill seasoning to taste
1. Layer potatoes and ham in a slow cooker sprayed with nonstick spray.
2. Mix the soup, water, cheese, and seasoning together and pour mixture over
ham and potatoes. Cover; cook on High for 3
hour.
Serves 5
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch rounds
1
/
4
hours and then on Low for 1
1
/
2
This recipe is ideal for using
E81
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
8/22/06 4:57:13 PM
8/22/06 4:57:13 PM