Lamb Ragout Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 Medium: carrots, cut into
1: Garlic clove, crushed
-crosswise slices,
1/2 tsp: Salt,
3 Medium: turnip bottoms, peel
1/8 tsp: Pepper,
-and cut into eights,
1 tsp: Marjoram,
1 1/2 lbs: Boneless lamb stew meat,
1 cup: Beef broth,
-cubed into 1" pieces,
1/2 cup: Dry white wine,
8 Small: cubed red potatos,
2 tbsp: Cornstarch,
1 tbsp: Fresh parsley,
3 tbsp: Cold water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp