Layer half each of the lamb, potatoes, and onions in 3-1/2 to 6 quart
(3.3 to 5.7 L) slow cooker. Sprinkle with half each of the salt,
pepper and thyme. Repeat layers and sprinkle with remaining
seasonings. Pour broth over top.
Cover and cook on low heat setting 8-10 hours (or high heat 3-5
hours) or until lamb and vegetables are tender.
Skim fat from stew. Sprinkle parsley over stew.
Notes:
* Can substitute lean beef stew meat for lamb.
* Serve with Irish soda bread and stout beer.
Recipe by Betty Crocker
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