| |
Prep time: 30 mins
Cook time: 8 hours
Servings: 8
Ingredients
(Optional) 1/4 cup of chopped flat leaf parsley
2 cups of frozen peas
3 tbsp of all-purpose flour
1/4 tsp of black pepper
1/2 tsp of salt
1 bay leaf
1 small peeled turnip, halved and cut each half into 8 chunks
2 peeled parsnips, quartered lengthwise and slice into 1-inch sizes
3 carrots, peel and cut into chunks
1 cup of chopped onion
14 oz can of diced tomatoes
8 small red potatoes, scrubbed halved
2 lbs of boneless lamb leg, cut into 1-inch cubes
1 cup of Irish stout (I use Guinness)
1 cup of beef broth
Preparations
1. Combine all the ingredients together with the exception of flour, peas and parsley in a 5-Quart slow cooker.
2. Cook with the lid on for 6 to 8 hours on LOW or until vegetables are soft and the lamb is fork-tender.
3. For a thicker stew, stir the flour and 1/2 cup water together until smooth, and then mix into the stew.
4. Cook with the lid on for 20 minutes on HIGH until thickened.
5. Discard the bay leaf and stir together in the parsley and peas before serving.
