Ingredients
- 4 lbs. lamb stew meat
- 2 Tablespoons canola or vegetable oil
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoons flour
- 2-3 cups beef stock
- 1 cup red wine
- 3/4 lb. fresh tomatoes, peeled, seeded & chopped (or one large can whole tomatoes, chopped)
- 3 cloves mashed garlic
- 1/2 teaspoon thyme or rosemary
- 1 bay leaf
- 6-12 small potatoes, cut into your preferred bite size
- 6 carrots, cut into 1 1/2" lengths
- 6 turnips, cut into cubes
- 12-18 peeled tiny white onions
Directions
Preheat oven to 450.
Pat lamb pieces dry and brown in oil. Transfer to oven-proof casserole; sprinkle lamb with sugar and toss over moderately high heat for about 3 minutes. Sprinkle with salt, pepper and flour. Place casserole in oven for about 6 minutes, tossing lamb after 3 minutes. Turn oven down to 350.
Add beef stock, wine, tomatoes, garlic and herbs. Simmer on top of stove for a minute, then cover and place in oven. Regulate heat so the stew simmers slowly for one hour.
Add vegetables and more liquid if needed, and continue cooking for another hour, or until the meat and vegetables are tender. Serve with crusty bread and crisp salad!