Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds lamb stew meat, cubed2 shallots, sliced2 tablespoons olive oil1/2 cup red wine2 cans (14-1/2 ounces each) beef broth2 medium potatoes, cubed1 large sweet potato, peeled and cubed2 large carrots, cut into 1-inch pieces2 medium parsnips, peeled and cubed1 garlic clove, minced1 tablespoon mint jelly4 bacon strips, cooked and crumbledMinced fresh mint, optional
Preparation
In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches.
Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.
