Lamb ragout
6 servings
Ingredients
| Quantity | 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 |
Directions
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.