1kg Lamb Stew Meat – 1 inch Cubes
1 Large leek – Diced
6 cloves Garlic – Minced
2 Turnips – Cubed (approx. 2 cups)
1 cup Carrots – Diced 1/2″ x 1/2″
1/2 cup Celery – Chopped
1 cup onion – Diced 1/2″ x 1/2″
1.5 cups Frozen Peas – Add During the Last Hour of Cooking
1 Bay Leaf
1 cup Flour – Seasoned with 1 tsp each: Salt, Black Pepper and Granulated Garlic
2 Tbsp Olive Oil
2 cups thickened Cream (or sour cream if you prefer)
3-4 cups Chicken Stock
100 ml White Wine
Salt and Pepper to taste
Heat up the crock pot on high, add the oil. Toss the cubed lamb in the seasoned flour and add to the pot once it is hot, along with the leek and garlic. SautÃ© until golden brown.
Add the veges (except peas), stir in well. Cook for and additional 5-8 minutes, deglace with the white wine.
Add the chicken stock, cream, black pepper and bay leaf, turn to low and cook about 6-8 hours.
1 hour before serving, add the peas and continue to cook on low heat, adjust salt and pepper.