Lamb Stew Crockpot Recipe By Boyd Travis Jonesville VA.

Ingredients:
3 pounds/ 1.4 kg lamb shoulder, boneless, cut in 1 ½ inch/ 4 cm cubes
1 pound potatoes, cut in large pieces
4 large carrots, cut in 1 inch pieces
1 medium onion halved and thinly sliced
1 cup diagonally sliced celery
1 teaspoon salt
1/8 teaspoon pepper
Herb Bouquet
1 can (8 ounces/ 225 g) tomato sauce
½ cup water
1 can (16 ounces/ 450 g) cut green beans, drained
8 ounces/ 225 g fresh mushrooms, cleaned and sliced
1 cup dairy sour cream
1 tablespoon flour

Method:
Put lamb into a large electric cooker. Add potatoes, carrots, onion, celery, salt, pepper, herb bouquet, tomato sauce, and water; mix.
Cover and cook on Low 8 – 10 hours. 
Remove herb bouquet . Add green beans, mushrooms, and a blend of sour cream and flour to cooker. Stir.
Cover and cook on High 30 – 60 minutes. Garnish with snipped parsley, if desired.


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