2 c. diagonally sliced carrots (I use a food processor to do this with the slicing blade)
2 c. diagonally sliced parsnips
2 c. sliced onions
1 /1/2 lbs. small white potatoes, cut into quarters
Salt and fresly ground black pepper
1 /1/2 tsp. dried thyme
2 lbs. boneless lamb stew meat (I ask the meat cutter at the store to cut up the lamb for me)
1 1/2 c. beef broth(I use Wolfgang Puck's all natural beef flavored stock with no msg added)
4 c. plus 3 TB. cold water
3 TB. all-purpose flour
1. Preheat oven to 350 degrees. In heavy 6 qt. Dutch oven, spread half of vegetables; season with 1/4 tsp. salt, 1/8 tsp. pepper, and half of thyme.
Top with meat, then remaining vegetables. Season with 1/4 tsp. salt, 1/8 tsp. pepper, and remaining thyme. Add broth and 4 c. water. Cover and cook in oven 21/2 hours or until meat and vegetables are tender.
2. Transfer meat and vegetables to bowl; cover and keep warm. In cup, blend flour with remaining water; stir into hot liquid in Dutch oven. Heat to boiling on top of range; boil 1 min. Skim off fat if needed. Return meat and vegetables to Dutch oven. Serves 6.
I served this with Irish soda bread to help soak up the broth in the bowl. Hearty!