INGREDIENTS:
* 2 1/2 pounds boneless lamb, cut in 1 1/2-inch cubes
* 2 tablespoons vegetable oil
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 4 turnips, cut in 1/2-inch cubes
* 4 carrots, sliced 1/2-inch thick
* 2 medium onions, sliced
* 4 potatoes, quartered
* 2 tablespoons flour
* 2 tablespoons chopped parsley

PREPARATION:
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.