|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, carrots, and either turnips or rutabagas are among the vegetables in this hearty Irish stew. The slow cooker makes the stew a great choice for a busy day. Just sear the lamb and toss it into the crock pot 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 one medium rutabaga)
- 4 carrots
- 2 medium onions
- 4 medium red-skinned potatoes
- 2 cups water or unsalted stock
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped parsley
Heat the vegetable 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. If you use regular stock or broth with salt, don't add until the end of the cooking time.
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 it to the stew, stirring constantly until slightly thickened. Stir in parsley, and serve.