Where I found the recipe:
Let your crockpot do the work on this hearty Irish stew made with lamb and vegetables. This recipe may easily be converted to oven or stove-top methods.
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours, 15 minutes
•2 pounds boneless lamb cubed, browned, and drained
•2 teaspoons salt
•1/4 teaspoon pepper
•2 cups water
•1 small bay leaf
•2 medium 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 ounces 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.
What I Changed:
First I didn’t add any peas because I HATE PEAS! Unless they are uncooked, fresh from the garden.
Instead of using tapioca I used corn starch mixed with some water that I mixed in a couple hours before the stew was finished cooking.
I also added an extra carrot because 2 didn’t look like enough.
I then added about 1/4 to 1/3 cups of cooking sherry and a sprig of rosemary to give it some flavor.