Title: Lamb Ragout
Categories: Meat Soup Vegetable
Yield: 6 Servings
| 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 |
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.