Slow Cooker Irish Lamb Stew
from the kitchen of Sharmagne Leland-St John

1 ½ pounds lamb stewing meat, cut into 1 inch cubes
1 yellow onion, chopped
1 cup beef broth
3 medium russet potatoes, scrubbed clean and chopped
½ teaspoon salt
¼ teaspoon freshly ground, black pepper
¾ teaspoon dried marjoram
½ teaspoon dried thyme
1 cup fresh green peas
3 tablespoons cornstarch
¼ cup water
2 tablespoons fresh curly parsley, chopped

Combine the first nine ingredients in the slow cooker.

Cover and cook on low for 8 to 10 hours or until the
lamb and potatoes are tender.

Turn the control knob to high and add the peas. Next, in
a small bowl, dissolve the cornstarch in the water.   Stir
into the stew. Cover and cook for an additional 15 to 20
minutes or until slightly thickened.

Add the parsley and stir.

Serve with Irish Soda Bread.

 


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