Yield: 6 servings
|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|
|1 cup||Beef broth|
|½ cup||Dry white wine|
|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.