Ingredients

4 Medium carrots cut into crosswise slices
3 Medium turnip bottoms, peel and cut into eighths
1 1/2 pound Boneless lamb stew meat, cubed into 1 inch pieces
8 Small cubed red potatoes
1 Tbsp. Fresh parsley
1 Garlic clove, crushed
1/2 tsp. Salt
1/8 tsp. Pepper
1 tsp. Marjoram
1 C. Beef broth
1/2 C. Dry white wine
2 Tbsp. Cornstarch
3 Tbsp. Cold water

Cooking Instructions

Place carrots and turnips on bottom of a crock pot. Top with lamb and potatoes. 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, and then stir mixture into crock pot. Cover and cook on high for 15-20 minutes, stir occasionally. Return meat and vegetables to pot, heat and serve.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)