Lamb Stew - (Navarin De Mouton)

Recipe Ingredients

2 lbs	908g / 32oz	Lamb shoulder - cut for stew
2 tablespoons	30ml	Butter
1/4 teaspoon	1.3ml	Granulated sugar
1 tablespoon	15ml	Flour
2 cups	474ml	Lukewarm water
1 cup	237ml	Consomme
1 cup	62g / 2.2oz	Onion - studded with (medium)
1		Clove
1		Bay leaf
1		Thyme
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
12 teaspoons	60ml	Potatoes - peeled and (medium) quartered

Recipe Instructions

In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until browned on all sides. Add sugar and cook for 3 minutes, stirring constantly. Pour fat off pan.

Sprinkle meat with flour, and cook until brown, stirring constantly. Stir in water and consomme.

Add onion, bay leaf, thyme, salt, and pepper. Bring to boil.

Cover and simmer for 1 hour. Add potatoes. Cover and continue simmering for another hour. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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