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Tag: slow cooker

Crock Pot Lamb and Barley Stew

Published by jarandhel on December 23, 2017

 

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Crock Pot Lamb and Barley Stew

A hearty winter stew with lamb that melts in your mouth.

Course Main Course
Cuisine Irish
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 4 people

Ingredients

  • 1-2 lbs lamb trim fat, cube
  • 1/2 large sweet yellow onion sliced thin
  • 2 medium turnips cubed
  • 2 medium parsnips cubed
  • 32 oz beef broth
  • 36 oz stout beer oatmeal stout works well
  • 2/3 cups pearl barley
  • fresh ground pepper
  • salt
  • basil
  • McCormick poultry seasoning thyme, sage, rosemary, marjoram, black pepper and nutmeg

Instructions

  1. Cook in crock pot for 5 hours on high.

  2. Serve over bed of mashed potatoes (prepare somewhat stiff so that they don't turn to mush from the broth.)

  3. Serve with side of sliced french bread. Bread can be topped with butter, cream cheese, or neufchatel.

Recipe Notes

Adapted from Crock Pot Lamb and Barley Stew @ GeniusKitchen.

Slow Cooker West African Peanut Stew with Shredded Beef over Ginger Rice

Slow Cooker West African Peanut Stew with Shredded Beef over Ginger Rice

Published by jarandhel on January 7, 2017
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Slow Cooker West African Peanut Stew with Shredded Beef over Ginger Rice

A tasty variation on West African Peanut Stew.
Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings 8

Ingredients

For the stew

  • 2 cups chopped red onions
  • 1 tablespoon peanut oil
  • 1/2 teaspoon cayenne
  • 1 teaspoon fresh ginger paste
  • 1 cup carrot noodles
  • 2 cups chopped sweet potatoes
  • 4 cups vegetable stock
  • 2 cups tomato juice
  • 1 cup smooth peanut butter
  • 1 cup chopped chives
  • 2.5-3 lbs rump roast

For the rice

  • 1 cup rice
  • 3/2 cups water
  • 1/2 tbsp ginger paste
  • 1 tsp sugar
  • 1 tsp salt

Instructions

For the soup

  1. Brown the rump roast in some peanut oil. Then set it aside on a platter.
  2. Saute the onions in the peanut oil until just translucent.
  3. Stir in the ginger paste
  4. Add the carrot noodles and saute a couple more minutes.
  5. Pour the onions and carrots into the slow cooker.
  6. Add the sweet potatoes to the slow cooker on top of the onions and carrots.
  7. Place the rump roast into the slow cooker on top of the vegetable mixture.
  8. Add the vegetable stock and tomato juice to the slow cooker.
  9. Cook on low for 6-7 hours.
  10. Remove the rump roast from the slow cooker and place it on a platter.
  11. Using two forks, shred the roast.
  12. Using a potato masher, mash up the vegetables in the soup.
  13. Add the cayenne pepper to the soup.
  14. Add the peanut butter to the soup and stir until smooth.
  15. Return the shredded roast beef to the soup.
  16. Cook on low for another half hour to an hour.
  17. Serve over rice and topped with plenty of chopped scallions or chives.

Recipe Notes

Adding more and different kinds of peppers to this soup can give it more heat and a more complex flavor. I play around with various sorts of red pepper and/or hot sauces. Always add these in the final hour of cooking, as they can turn bitter if cooked for a long period.

Adapted from Sundays at Moosewood Restaurant