Irish Lamb Stew

Ingredients

2 1/2 pounds boneless lamb, cut in 1 1/2″ cubes
2 tablespoons canola oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 turnips, sliced 1/2″ thick
4 carrots, sliced 1/2″ thick
2 onions, sliced
4 potatoes, quartered
2 tablespoons flour
2 tablespoons chopped parsley

Directions

Brown the meat in oil. Put all ingredients except flour and parsley in the Crock Pot with the meat. Add 2 cups water and cook on low, covered for 8 to 10 hours. Uncover and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add to stew, stirring constantly until slightly thickened. Stir in parsley and serve.