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| 4 | Medium carrots, cut into crosswise slices |
| 3 | Medium turnip bottoms, peel and cut into eights |
| 1 1/2 x ca. 450 g | Boneless lamb stew meat, cubed into 1" pieces |
| 8 | Small cubed red potatos |
| 1 Esslöffel | parsley fresh |
| 1 | cloves garlic crushed |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1 Teelöffel | marjoram |
| 1 Tasse | beef broth |
| 1/2 Tasse | white wine dry |
| 2 Esslöffel | cornstarch |
| 3 Esslöffel | water cold |
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Place carrots and turnips on bottom of a slow cooker. Top with lamb and potatos. In a small bowl, combine parsley, garlic, salt, pepper, marjoram, broth and wine. Pour over ingredients in pot.
Cover and cook on low for 8-9 hours. Then turn crock-pot to high and remove meat and vegetables with a slotted spoon; keep warm. Dissolve cornstarch in water in a small bowl, then stir mixture into crock-pot. Cover and cook on high for 15-20 minutes, stir occassionally. Return meat and vegetables to pot, heat and serve.
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