- 2 large Celery stalks, chopped
- 1 large Onion, chopped
- 3 Medium Carrots
- 3 large Potatoes
- 3 Medium Turnips
- 1 lb Lean lamb for stew, cut into 1″ cubes
- 1 tablespoon of Veg. oil
- 1 tablespoon of Soy sauce
- 1 teaspoon of Sugar
- teaspoon of Salt
- teaspoon of Gravy Powder
- 2 tablespoons of All Purpose flour
- 2 tablespoons of grated Lemon peel
- 1 tablespoon of chopped Parsley
- 1 can Stewed tomatoes. 1 can Beef broth
- 1 packet of Frozen Peas(10 oz.)
Cut carrots diagonally into 3/4″ chunks. Peel and cut potatoes and turnips into 1 1/2″ chunks. Remove any fat from the lamb. In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides.
With a slotted spoon, remove lamb to bowl. Cook the celery and onion in the remaining juices until lightly browned. Return lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water. Over a high heat, bring to the boil.
Reduce heat to low; cover and simmer 25 minutes.
After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender.
In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.
Bordeaux Superior, Chateau Haut Meynard