Lamb stew with sun-dried tomatoes from The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker by Michele Scicolone

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Notes about this recipe

  • TrishaCP on December 21, 2014

    This stew was fine but nothing mind-blowing. I used a beef shoulder roast rather than lamb because that was what I had on hand. The sun- dried tomatoes cook down and add lots of umami to the dish, but if I hadn't made this, I wouldn't have known they were in there (that may be the point). The rosemary wasn't discernible either. Finally, you really don't need a slow cooker for this recipe- you still have to brown everything before adding it to the stew and it only cooks 6 hours in total.

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