Recipe#12117

Title: Lamb Stew 02

From: "Bob Brooks" bobb@northlink.com 
 Newsgroups: rec.food.recipes 
 Subject: Lamb Stew 
 Date: 18 Nov 1996 06:01:25 -0700 
 Message-ID: <56pmn5$qv3@mack.rt66.com> 

2 lbs cut up lamb stew meat (shoulder)
 2T oil
 1t. sugar
 3T flour
 1 C red wine
 1 10.5 oz. can beef consomme
 1 16 oz can beef broth
 1 16 oz can chopped tomatoes(drained)
 1 large onion coarsely chopped
 1 T. fresh thyme
 1 t. fresh rosemary
 1 bay leaf
 3 carrots chopped
 3 celery chopped
 3 potatoes in cubes
 1 turnip in cubes
 Cut up and dry meat.  Heat oil in Dutch oven and brown meat for 3-5
 minutes.  Turn meat and add sugar and continue to brown for 3 minutes.  Add
 flour to meat and cook for 2 minutes.  Remove meat from pot and deglaze
 with red wine and reduce wine to about 1/4 cup.  Add onion and saute for 2
 minutes and then add consomme, broth, tomatoes, thyme, rosemary and bay
 leaf.  Cover, reduce heat to very low and simmer for 1 1/2 hours.  Add
 vegetables and bring to boil.  Reduce heat and cook for 1 hour.  Reduce
 liquid to thicken.