2 lb boneless lamb cubed, browned, and drained
2 tsp salt
1/4 tsp pepper
2 cups water
1 small bay leaf
2 med 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 oz frozen peas
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 to 12 hours, adding peas to the stew during the last hour.
Yield: 6 to 8 servings
Note: If you do not wish a thickened gravy, omit the tapioca.