Cook Time: 9 hours
Ingredients:
- 2 1/2 pounds boneless lamb, cut in 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 4 turnips, cut in 1/2-inch cubes
- 4 carrots, sliced 1/2-inch thick
- 2 medium onions, sliced
- 4 potatoes, quartered
- 2 tablespoons flour
- 2 tablespoons chopped parsley
Preparation:
Brown the meat in oil. Put all ingredients except flour and parsley in the Crock Pot with the meat. Add 2 cups water and cook on low, covered for 8 to 10 hours. Uncover and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add to stew, stirring constantly until slightly thickened. Stir in parsley and serve.
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