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Heartland Lamb Stew Recipe

by CookEatShare Cookbook

Ingredients

3 pound lamb shoulder, cut into 1 1/2" pcs 3 tbsp. salad oil 1/4 c. all-purpose flour 1 tbsp. sugar 2 teaspoon salt 1/4 teaspoon pepper 1 sm. bay leaf, crushed 6 med. potatoes, quartered 6 med. turnips, quartered

1 can (16 ounce.) tomatoes 2 med. onions, quartered 1 clove garlic, chopped 3 whole cloves 1/4 teaspoon rosemary 2 c. water 3 carrots, quartered 1 pkg. (10 ounce.) frzn green beans

Directions

1. Preheat oven to 350 degrees. In a large oven proof Dutch oven, brown lamb in oil. Remove lamb and drain off excess fat. Return lamb to Dutch oven.
2. In a small bowl, mix together flour, sugar, salt and pepper. Sprinkle over lamb; stir well. Add in tomatoes, onion, garlic, cloves, rosemary, bay leaf and water. Cover and bake 30 min. Add in potatoes, carrots and turnips. Bake, covered, another 30 min. Add in beans and bake 30 min longer or possibly till meat and vegetables are tender. Can also be done in the morning in a crock pot, cooking on low to medium all day.

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