IRISH STEW


Prep Time: 15 minutes

Cook Time: 10 hours,

Ingredients:

2 pounds boneless lamb cubed,
browned, and drained
2 teaspoons salt
1/4 teaspoon pepper
2 cups water
1 small bay leaf
2 medium carrots, peeled
and cut in 1/2-inch slices
2 small onions, thinly sliced
4 medium potatoes, peeled and quartered
1/4 cup quick-cooking tapioca
(optional - see Note)
10 ounces frozen peas

Preparation:
Sprinkle browned lamb cubes
with salt and pepper.
Place lamb in the crockpot
along with water, bay leaf, carrots,
onions, potatoes, and tapioca.
Cover and cook on low
for 10 to 12 hours,
adding peas to the stew during the last hour.

Yield: 6 to 8 servings

Note: If you do not wish a thickened gravy,
omit the tapioca.