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Prep Time: 40 Minutes Cook Time: 600 Minutes |
Ready In: 640 Minutes Servings: 5 |
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A good, hearty stew good for anytime of the year, but just perfect for St. Patrick's day. I think the recipe came from the crock pot cookbook included with cooker. Ingredients:
1 lb boneless lamb |
2 tablespoons cooking oil |
2 medium turnips, peeled and cut into 1/2-inch pieces (2-1/2 cups) |
3 medium carrots, peeled and cut into 1/2-inch pieces (1-1/2 cups) |
2 medium potatoes, peeled and cut into 1/2-inch pieces (1-1/2 cups) |
2 medium onions, cut into wedges |
1/4 cup quick-cooking tapioca |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme, crushed |
3 cups beef broth |
Directions:
1. Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well.
2. Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth.
3. Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).
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