Lamb ragout

Yield: 6 servings

Measure Ingredient
4 Medium carrots, cut into crosswise slices
3 Medium turnip bottoms, peel and cut into eights
1½ pounds Boneless lamb stew meat, cubed into 1" pieces
8 Small cubed red potatos
1 tablespoon Fresh parsley
1 Garlic clove, crushed
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Marjoram
1 cup Beef broth
½ cup Dry white wine
2 tablespoons Cornstarch
3 tablespoons Cold water

Place carrots and turnips on bottom of a slow cooker. Top with lamb and potatos. In a small bowl, combine parsley, garlic, salt, pepper, marjoram, broth and wine. Pour over ingredients in pot.

Cover and cook on low for 8-9 hours. Then turn crock-pot to high and remove meat and vegetables with a slotted spoon; keep warm. Dissolve cornstarch in water in a small bowl, then stir mixture into crock-pot.

Cover and cook on high for 15-20 minutes, stir occassionally.

Return meat and vegetables to pot, heat and serve.

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