Slow Cooker Irish Lamb Stew

This slow cooker lamb stew is a simple combination of boneless cubed lamb and vegetables.

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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 or a medium rutabaga, cut into 1/2-inch cubes
• 4 carrots, sliced 1/2-inch thick
• 2 medium onions, sliced
• 4 medium red-skinned potatoes, quartered
• 2 cups water or unsalted stock (if you plan to use stock or broth with salt,
  don't add additional stock until the end of cooking time.)
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped parsley

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Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the lamb cubes
   and cook, turning frequently to brown all sides.

2. Add the lamb to the slow cooker along with the salt, pepper, turnip, carrots,
   onions, and potatoes. Add 2 cups of water or stock.

3. 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.

4. Stir in parsley and serve.

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This Recipe Is Published Here

bon appetit