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