Crockpot Irish Stew


2 pounds boneless lamb cubed, browned & drained (or beef stew meat)
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)
10 ounces frozen peas OR frozen mixed vegetables

Season cubed lamb with salt and pepper. Add remaining ingredients except peas. (Omit tapioca if you don’t want gravy thickened.) Stir well. Cover and cook on Low 10-12 hours. Add peas during last 1-2 hours of cooking.


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