Servings: 6 – 8
Prep time: about 20 minutes
Cook time: 5 hours ( high) / 10 hours (low)
What You Need:
- 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
What You Do:
- 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 hours (or high for 5 hours), adding peas to the stew during the last hour (or half hour.).