How to Make Crock-Pot Irish Stew

This is great for a cold day. Plus, it's a meal in a bowl; you don't really need to make anything else, although some crusty bread would be nice for sopping up the juices. Serves five.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Crock-Pots
• Skillets
• 1 1/2 lbs. lamb - cut into 2-inch cubes
• 1/4 tsp. marjoram
• 2 chopped onions
• 1 10 oz. package frozen peas - partially thawed
• 3 medium potatoes - peeled and cubed
• 1/2 tsp. salt
• 1 tbsp. shortening
• 6 tbsp. all-purpose flour
• 4 c. beef broth
• 1/4 tsp. black pepper
• 2 sliced carrots
• 1/4 tsp. celery seed
• 1/8 tsp. crushed dry thyme

1. Brown meat in shortening in a large skillet, over medium-high to high heat. Don't cook the meat; just get it brown.
2. Combine browned meat in Crock-Pot with onion, broth, potato, salt, pepper, celery seed, marjoram, thyme and carrot.
3. Cover and cook on low for 8 to 10 hours or until meat and potatoes are done.
4. Dissolve flour in 1/2 c. cold water and add to Crock-Pot with the peas.
5. Cover Crock-Pot, turn to high and cook 15 to 20 minutes.