Mint Lamb Stew

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds lamb stew meat, cubed
• 2 shallots, sliced
• 2 tablespoons olive oil
• 1/2 cup red wine
• 2 cans (14-1/2 ounces each) beef broth
• 2 medium potatoes, cubed
• 1 large sweet potato, peeled and cubed
• 2 large carrots, cut into 1-inch pieces
• 2 medium parsnips, peeled and cubed
• 1 garlic clove, minced
• 1 tablespoon mint jelly
• 4 bacon strips, cooked and crumbled
• Minced fresh mint

1. In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches.
2. Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
3. Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

allpurpose, salt, pepper, lamb stew meat, shallots, olive oil, red wine, beef broth, potatoes, sweet potato, carrots, parsnips, garlic, mint jelly, bacon, fresh mint

Taken from www.tasteofhome.com/recipes/mint-lamb-stew/ (may not work)