Best Ever Lamb Stew
|Boneless lamb||2 Pound, cut into 1 inch cubes (For Stew)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Water||2 Cup (32 tbs)|
|Dry red wine/Water||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Carrots||8 , cut into 1 inch pieces|
|Onions||4 Small, quartered|
|Potatoes||2 Medium, cut into pieces|
Sprinkle lamb cubes with sugar.
In 5 quart Dutch oven, brown lamb in oil.
Stir in flour, parsley, salt, thyme, pepper and garlic.
Cook 1 minute, stirring constantly.
Gradually stir in water, wine and Worcestershire sauce.
Add bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally.
Stir in vegetables.
Cover; simmer an additional 30 to 45 minutes or until vegetables are tender.
Remove bay leaf.