Slow Cooked Lamb Stew

• 3 to 4 pounds:lamb stew, cubed
• 2 :medium potatoes, peeled and cut in chunks
• 3 cloves:garlic
• 1 (22-ounce) can:diced tomatoes, drained
• 1 (10-ounce) bag:frozen chopped onions
• 1 (16-ounce) bag:frozen sliced carrots
• 1 cup:barley
• 1 teaspoon:kosher salt
• 1 cup:beef broth (or 1 cup boiling water mixed with 1 tablespoon Osem Beef Soup Mix)
• 1 tablespoon:dried parsley flakes
• 1 teaspoon:dried, crumbled thyme
• 1/3 cup:dry red wine
• 1/2 cup:prepared marinara sauce

Preparation

1. Lightly grease slow cooker with non-stick cooking spray.
2. Rinse lamb and pat dry. Place all ingredients in slow cooker and stir to mix.
3. Cover and cook 8 to 10 hours on low, or as an option, 4 to 5 hours on high.
4. Ladle into bowls and serve immediately.

I asked my friend Monet for the recipe for this dish three years after I had it at her house. She could only remember the ingredients, so we improvised with happy results.