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-> [Lamb & Mutton, Meats, Soups & Stews, Vegetables] -> [Lamb ragout Recipe] |
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Lamb ragout
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| Artist: |
_ |
| Categories: |
Lamb & Mutton, Meats, Soups & Stews, Vegetables |
| Yield: |
6 |
| 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 |
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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 |
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