2 1/2 pounds boneless lamb -- cut in 1 1/2" cubes
2 tablespoons canola oil
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
4 turnips -- sliced 1/2" thick
4 carrots -- sliced 1/2" thick
2 onions -- sliced
4 potatoes -- quartered
2 tablespoons flour
2 tablespoons chopped parsley

Brown the meat in oil. Put all ingredients except flour and parsley in the crock pot with the meat. Add 2 cups water and cook on LOW, covered for 8 to 10 hours.

Uncover and turn on HIGH. Blend flour with 1/4 cup water until it forms a paste; slowly add to stew, stirring constantly until slightly thickened. Stir in parsley and serve.

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