FrugalWorld

Serve this hearty stew up with Irish tea and soda bread.

• 2 1/2 pounds boneless lamb, cut into cubes
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 4 turnips, cut in 1/2-inch cubes
• 4 carrots, sliced 1/2-inch thick
• 2 medium onions, sliced
• 4 potatoes, quartered
• 2 tablespoons flour
• 2 tablespoons chopped parsley

Brown the meat in vegetable oil in a skillet, then transfer it with the rest of the ingredients – except for the flour and parsley – to a crock pot. Add two cups of water and cook on low for 8-10 hours. Turn the crockpot on high and stir in a combination of the flour and ¼ cup water until slightly thickened. Add the parsley and stir well.

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