Lamb Ragout
Serves:
Ingredients:
4
Medium carrots, cut into
2
tb
Cornstarch
1/2
c
Dry white wine
1
c
Beef broth
1
ts
Marjoram
1/8
ts
Pepper
1/2
ts
Salt
1
Garlic clove, crushed
1
tb
Fresh parsley
8
Small cubed red potatos
cubed into 1" pieces
1 1/2
lb
Boneless lamb stew meat,
and cut into eights
3
Medium turnip bottoms, peel
crosswise slices
3
tb
Cold water
Method:
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.