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Irish Stew
Yields 10 Servings

3 lb lamb, cubed, browned and drained
2 1/2 tsp salt
1/4 tsp pepper
3 cups water
2 whole bay Leaves
4 medium carrots, pared and cut into 1/2" slices
4 small onions, sliced thin
3 Tbls dried parsley flakes
6 medium potatoes, pared and quartered
2 cloves garlic, crushed
1/3 cup quick cooking tapioca
20 oz green peas

Place the lamb cubes in the slow cooker. Season with salt and
pepper. Add all the remaining ingredients except the peas. Stir
well. Cover. Cook on LOW for 10 to 12 hours. Add the peas during
the last hour of cooking.

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