Crockpot Irish Stew



2 lbs boneless lamb, cubed and browned

2 tsp salt

1/2 tsp pepper

1 sprig rosemary, stemmed and chopped

4 cups beef or vegetable stock

1 bay leaf

2 large carrots, peeled and diced

1 large onion, diced

4 medium potatoes, peeled and diced

1/4 cup quick-cooking tapioca (optional - see note)

1 (10 oz) pkg frozen peas



Season the browned lamb cubes with salt and pepper. Place in the

crockpot along with all the ingredients, except the peas. Cover and

cook on low for 10-12 hours; add peas to the stew during the last

hour of cooking.



Note: If you do not want a thickened stew, omit the tapioca. And if

you wish, use beef in place of the lamb.

ENJOY!!!