Meats & Main dishes > Lamb Recipes >
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Irish Lamb Stew
1 1/2 pounds of lamb stew meat, cut into 1 inch cubes
1 onion, chopped
1 cup of beef broth
3 medium potatoes, peeled and chopped
1 celery stalk, chopped
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of dried marjoram
1/4 teaspoon of dried thyme leaves
one 10 ounce package of frozen green peas, thawed
3 tablespoons of cornstarch
1/4 cup of water
2 tablespoons of chopped fresh parsley
Combine meat, onion, beef broth, potatoes, celery, salt, pepper, marjoram and thyme in a slow cooker. Cover and cook on LOW 8 to 10 hours or until meat and potatoes are tender. Turn control to HIGH. Add peas. In a small bowl, dissolve cornstarch in water, stir into stew. Cover and cook 15 to 20 minutes or until slightly thickened. Stir in parsley. Makes 5 to 6 servings |
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