Irish Stew

This is my first time making Irish Stew and my first time ever buying parsnips, tapioca, and lamb, the meat that's in most Irish stew recipes I found. I looked at quite a few recipes and there wasn't too much difference between them. There were a few variations in vegetables, spices, broths, and broth thickeners used. I didn't go with any one specific recipe. I took some of the ingredients from three different recipes and made my own, altering some of the amounts a bit.

INGREDIENTS
1.5 lbs of boneless lamb, cubed
2 tbsp oil
1 medium onion, chopped
3 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 Parsnip, peeled and chopped
2 celery stalks, chopped
1/4 C instant tapioca
2 tsp sea salt
1/2 tsp white pepper
1 bay leaf
1 tbsp dried parsley
1/4 tsp dried thyme
2 C water
2 C beef broth

DIRECTIONS
Brown cubed lamb in large skillet with hot oil and drain well.

Combine remaining ingredients in 3.5 to 4.5 quart Crock Pot

Stir in browned lamb, broth, and water

Cover. Cook on LO for 10-12 hours or on HI for 5-6 hours.

If you'd like a thicker broth, drain out 1.5 cups of broth and let it cool. Mix it with 3-4 tablespoons of flour or tapioca. Boil in a saucepan until it thickens. Add to stew and serve.