Aunt Becky's Greek Lamb Stew

January 24, 2012

Let me just say that I was skeptical when I first read this recipe. I had never heard of cooking with Dr. Pepper before - it was really hard for me to wrap my head around this concept at first. But I have so many reasons to trust my Aunt on this one. Most importantly, she's an amazing cook.

Here's what her recipe calls for:

2 to 3 pounds of lamb stew meat
2 tablespoons greek seasonings or to taste (I used an Italian herb blend because I couldn't find "Greek" seasonings in the grocery stores around here. She used Archer Farms Greek Inspired Herb Rub & Dry Marinade.)
garlic salt to taste
black pepper
1 can of Dr. Pepper (don't skip this ingredient!)
vegetables (red potatoes, carrots, sweet onion, etc.)

 

 

This recipe is very lenient so basically cook according to your own preferences.

 

I started by allowing the stew meat to thaw in the refrigerator over night. Because it was still frozen the next morning, I left it out on the counter while I was at work (this ended up being about 5 or 6 hours). 

 

*Because I'm a little picky, I went ahead and trimmed extra excess fat from chunks and cut them down into 1 inch cubes. Once trimmed, brown the stew meat in a skillet.

 

 Once the meat has been cooked through, drain off any excess fat. Move the lamb to a slow cooker, add enough water to completely cover the stew meat, and simmer for one hour. Skim off any excess fat from the surface.

 

 Add about 2 tablespoons (or to taste) of Greek seasonings, one can of Dr. Pepper, and the vegetables. Simmer for another two and a half to three hours.

 

 

*Aunt Becky noted that you may omit vegatables and serve the meat over cooked noodles or rice.Once the meat is tender (I had a VERY hard time waiting for the full 2 and a half to 3 hours to pass by), Aunt Becky's Greek Lamb Stew is ready for serving!

 

 

 

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