Pig In The Orchard Harvest Stew

Total Time: 8 hrs 20 mins Cook Time: 8 hrs 20 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 4 slices bacon
• 3 tablespoons flour
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon cider vinegar
• 2 medium onions
• 2 garlic cloves, peeled and sliced
• 2 medium carrots (@ 1 cups)
• 1 large apple (@1 cups)
• 1 medium parsnip (@ 1 cup)
• 1 cup apple cider
• 3/4 cup chicken broth
• 1/2 cup dry vermouth
• 1/2 cup cold water
• 1/4 cup flour
• 2 large russet potatoes
• 1 medium butternut squash (@ 2 cups)

Recipe

• 1 peel and cut up potatoes into 8 pieces.
• 2 peel, core and chop apple.
• 3 peel and cut up the squash, carrots and parsnip into 3/4 " chunks.
• 4 place all of the above into slow cooker.
• 5 cube boneless lamb (@ 3/4 inch chunks).
• 6 combine 3 tbls flour, salt ,and pepper.
• 7 toss with meat.
• 8 peel and slice onions.
• 9 heat up a skillet or saute pan.
• 10 fry bacon on med heat until almost crispy.
• 11 remove bacon strips and set aside.
• 12 sear seasoned lamb in the bacon fat on medium high heat until lightly browned.
• 13 transfer lamb to slow cooker (on top of vegetables).
• 14 lower heat in skillet to medium.
• 15 saute onions and garlic in pan drippings until translucent.
• 16 add them to the slow cooker.
• 17 combine apple cider, broth, vermouth and vinegar & pour over meat.
• 18 cover, cook on low for 8-9 hours.
• 19 turn cooker to high.
• 20 blend 1/4 cup flour and 1/2 cup cold water, blend well.
• 21 scoop out lamb and vegetables.
• 22 stir flour and water slurry into liquid in crockpot.
• 23 cover, cook 15 minutes or until thickened.
• 24 season to taste.
• 25 pour over meat and vegetables.
• 26 crumble in bacon.
• 27 serve hot with bread or rolls.