Lamb StewCuisine: Meat Category: Beef Servings: 6 Ingredients:1 pound boneless lamb2 tablespoons cooking oil 2 medium turnips, peeled and cut into 1/2-inch pieces (2-1/2 cups) 3 medium carrots, 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 Instructions:1. Cut lamb into 1-inch pieces. In a large skillet brown lamb, half at a time, in hot oil. Drain well. 2. Meanwhile, in a 3-1/2-, 4-, 5-, or 6-quart slow cooker combine turnips, carrots, potatoes, onions, tapioca, salt, pepper, and thyme. Stir in browned lamb and beef broth. 3. Cover; cook on a low-heat setting for 10 to 12-hours or on high-heat setting for 5 to 6 hours. To make a Roue: Heat flour with margarine and add white wine. Makes 4 or 5 servings.Click Here To Return To The Recipe List This Page Generated By: |