|Boneless lamb shoulder/Beef chuck||2 Pound, trimmed and cut into 1 inch cubes|
|All purpose flour||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, chopped to make 1 1/2 cups|
|Garlic||3 Clove (15 gm), minced|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Canned low sodium tomatoes||28 Ounce, drained and chopped (1 Can, Whole)|
|Dried thyme leaves||1 1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|All purpose potatoes||2 1⁄2 Pound, peeled and quartered (Medium Size)|
|Carrots||6 Large, peeled and cut into 2 inch chunks|
|White turnips||4 Medium, peeled and quartered|
|Frozen peas||2 Cup (32 tbs)|
1. Preheat the oven to 350°F Coat the lamb with the flour. In a 6-quart Dutch oven, heat the oil over moderate heat. Add the lamb and saute for 5 minutes, then transfer to a bowl.
2. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the water, tomatoes, bay leaf, thyme, salt, pepper, and lamb. Bring to a boil, cover, and transfer to the oven.
3. Bake for 40 minutes; stir in the potatoes, carrots, and turnips. Bake 1 hour longer or until tender, skimming the surface often. Stir in the peas and bake 5 minutes more. Discard the bay leaf. Serve with slices of Country Loaf.