Lamb ragout Recipe

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Lamb ragout

Artist:	_	Yield:	6
Categories:	Lamb & Mutton, Meats, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

4		Medium carrots, cut into
		-crosswise slices
3		Medium turnip bottoms, peel
		-and cut into eights
1 1/2	lbs	Boneless lamb stew meat
		-cubed into 1" pieces
8		Small cubed red potatos
1	tbsp	Fresh parsley
1		Garlic clove, crushed
1/2	tsp	Salt
1/8	tsp	Pepper
1	tsp	Marjoram
1	cup	Beef broth
1/2	cup	Dry white wine
2	tbsp	Cornstarch
3	tbsp	Cold water

Procedures:

1	Place carrots and turnips on bottom of a slow cooker.
2	Top with lamb and potatos.
3	In a small bowl, combine parsley, garlic, salt, pepper, marjoram, broth and wine.
4	Pour over ingredients in pot.
5	Cover and cook on low for 8-9 hours.
6	Then turn crock-pot to high and remove meat and vegetables with a slotted spoon; keep warm.
7	Dissolve cornstarch in water in a small bowl, then stir mixture into crock-pot.
8	Cover and cook on high for 15-20 minutes, stir occassionally.
9	Return meat and vegetables to pot, heat and serve