Irish Stew (Crockpot and WW)

• 2 cups beef broth
• 2 lbs lamb, boneless and cut into I inch chunks (I used the lamb stew meal that is also in pieces)
• 8 small red potatoes, halved
• 2 cups white pearl onions, peeled
• 2 parsnips, quartered lengthwise and cut into chunks
• 3 carrots, cut into chunks
• 1 turnip, cut into thin wedges
• 1 bay leaf
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 cups frozen peas, thawed
• 14 cup parsley, chopped

1. Set aside 2 T broth in a cup.
2. Mix remaining broth ad the next 9 ingredients (lamb - pepper) in a slow cooker.
3. Cover and cook on lo for 8 hours or 4hours on high.
4. 30 minutes before cooking time is up, whisk reserved broth and flour in a cup until smooth.
5. Whisk in 1/4 cup of the hot stew liquid into the flour/broth mixture and then add to stew in slow cooker.
6. Cover and cook on high for 30 minutes.
7. Discard bay leaf and stir in peas and parsley.

beef broth, lamb, red potatoes, white pearl onions, parsnips, carrots, bay leaf, salt, pepper, frozen peas, parsley

Taken from www.food.com/recipe/irish-stew-crockpot-and-ww-513807 (may not work)