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
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.
Rate this posting: