|Lamb for stew||1 Pound, cut into 1 inch cubes|
|Brown gravy mix||5⁄8 Ounce (1 Package)|
|All purpose flour||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Carrots||3 Medium, cut into chunks|
|Celery stalks||2 , cut into chunks|
|Potatoes||2 , peeled and cubed|
|Water||1 Cup (16 tbs)|
In 3-quart microproof casserole, combine lamb and gravy mix.
Cook, uncovered, on 70 (roast) 10 minutes, stirring once during cooking time.
Add remaining ingredients.
Cook, covered, on 50 (simmer) 30 to 35 minutes, or until meat and vegetables are tender.
Stir once during cooking time.
Let stand 3 to 4 minutes before serving.