MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Umatilla County Lamb Stew with Spring Vegetab
 Categories: Crockpot, Meats
      Yield: 8 Servings
 
           - Marne Parry PKKW92A
      1 lg Onion, finely chopped
      3 md Carrots, sliced
      1 md Turnip, peel & chop
    1/3 c  Pearl barley, rinse & drain
      3 lb Lean, boneless lamb, trim
           - cut into 1"cubes
    1/4 c  All purpose flour
    1/2 ts Each pepper & dry marjoram
      1 cn Beef broth (14+oz.)
      8 oz Green beans, cut 1" lengths
  1 1/2 c  Shelled fresh peas or thaw
           -1 1/2 cp. frozen tiny peas
           Salt
 
  In a 3 quart or larger electric slow cooker, combine onions, carrots,
  turnip, and barley.  Coat lamb cubes with flour, then add to cooker
  and sprinkle with pepper and marjoram. Pour in broth. Cover and cook
  at low setting until lamb is very tender when pierced (7+ - 8+ hrs).
  
  When lamb is almost done, cook beans.  Bring about 4 cups water to a
  boil in a 2 1/2 - 3 quart pan; add beans and cook uncovered, until
  just tender to bite (4-7 minutes.) Drain well.
  
  Skim and discard fat from stew, if necessary. Stir in beans and peas.
  Increase cooker heat setting to high; cover and cook until peas are
  tender to bite (8-10 minutes). Season to taste with salt.
  
  "Members of a northeastern Oregon cooking club devised this homey
  dish to celebrate their region's abundance. Serve the tempting medley
  of lamb, barley and vegetables with new potatoes." Source: Sunset
  Crockery CB
 
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