Title: Spring Lamb Stew
Categories: May 1994
Yield: 1 servings

2 tb Butter; (1/4 stick)
1 lb Lamb stew meat
2 tb All purpose flour
12 Boiling onions; peeled
5 md Russet potatoes; peeled,
-quartered
2 lg Carrots; peeled, cut into
; 1-inch pieces
10 sm Bay leaves
2 ts Dried thyme
2 c Canned beef broth
1/2 c Chopped fresh parsley

Melt butter in heavy large Dutch oven over high heat. Season lamb with salt
and pepper. Add lamb to pot and saute until brown, about 5 minutes. Add
flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and
thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to
medium-low, cover and simmer until lamb and vegetables are almost tender,
about 1 hour.

Uncover stew and simmer until gravy thickens and lamb and vegetables are
very tender, about 15 minutes longer. Add parsley. Season stew to taste
with salt and pepper.

Serves 4.

Bon Appetit May 1994

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