This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, turnips or rutabagas, and carrots are among the vegetables in this hearty Irish stew. The crock pot makes the stew a great choice for a busy day. Just sear the lamb and toss it into the crock with the remaining ingredients. You'll come home to a fully cooked meal.
- 2 1/2 pounds boneless lamb, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 4 turnips (or a medium rutabaga)
- 4 carrots
- 2 medium onions
- 4 medium red-skinned potatoes
- 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
- Heat the oil in a large skillet over medium-high heat. Add the lamb cubes and cook, turning frequently to brown all sides.
- Meanwhile, prepare the vegetables. Cut the turnips into 1/2-inch cubes. Peel the carrot and slice it into 1/2-inch thick rounds. Peel the onion and chop it coarsely. Quarter the potatoes (peel if desired).
- Add the lamb to the slow cooker along with the salt, pepper, turnip, carrots, onions, and potatoes. Add 2 cups of water or stock.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||12 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||6 g|