Recipe - Spring Lamb Stew

2 tablespoon Butter; (One fourth stick)
1 pound Lamb stew meat
2 tablespoon All purpose flour
12 Boiling onions; peeled
5 md Russet potatoes; peeled,
quartered
2 lg Carrots; peeled, cut into
; 1inch pieces
10 small Bay leaves
2 teaspoon Dried thyme
2 cup Canned beef broth
One half cup 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
mediumlow, 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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