Salt and pepper lamb.
In a skillet, heat oil over medium-high heat and brown meat.
Sprinkle with flour and stir in beef broth.
Transfer mixture to the slow cooker.
Add tomato paste, sliced carrot, pearl onions, garlic and herbs.
Cook on medium setting for 4 hours.
Add turnip and potatoes and cook for another 30 minutes.
Add green beans and green peas and cook for another 15 minutes.
Serve sprinkled with chopped parsley.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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