Lamb Stew
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 pounds lamb stew meat, cubed
1/4 teaspoon thyme or rosemary
1 bay leaf
6 potatoes
6 carrots
6 turnips optional
12 small white onions or yellow onions, quartered
1 cup green peas
1 cup green beans, cut into 1 inch pieces
4 tablespoons cooking oil
1 tablespoon sugar
Salt
pepper
3 tablespoons flour
3 cups beef bouillon
1 cup canned tomatoes or 3 tbs tomato paste
2 cloves garlic, minced

Preparation

1 Dry lamb cubes and brown in hot oil in Dutch oven. When browned, sprinkle with the sugar and toss until sugar is light amber. Add salt and pepper and flour and stir well until all mixed. Add bouillon and let simmer for a few minutes to blend liquid with the flour. Add tomatoes or paste and herbs. Let simmer for about 1 hour, off heat. Skim what fat you can, add vegetables (not peas or green beans) and let simmer again for about 1 hour until vegetables are cooked. Now add peas an