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Title: Bob's Delicious Lamb Stew
Categories: Lamb Stew Amerind Vegetable Beef
Yield: 1 Servings
| 2 | lb | Cut up lamb stew meat |
| (shoulder) | ||
| 2 | tb | Oil |
| 1 | ts | Sugar |
| 3 | tb | Flour |
| 1 | c | Red wine |
| 1 | 10 5 oz. can beef consomme | |
| 1 | 16 oz can beef broth | |
| 1 | 16 oz can chopped | |
| Tomatoes(drained) | ||
| 1 | lg | Onion coarsely chopped |
| 1 | tb | Fresh thyme |
| 1 | ts | Fresh rosemary |
| 1 | Bay leaf | |
| 3 | Carrots chopped | |
| 3 | Celery chopped | |
| 3 | Potatoes in cubes | |
| 1 | Turnip in cubes |
Cut up and dry meat. Heat oil in Dutch oven and brown meat for 3-5 minutes. Turn meat and add sugar and continue to brown for 3 minutes. Add flour to meat and cook for 2 minutes. Remove meat from pot and deglaze with red wine and reduce wine to about 1/4 cup. Add onion and saute for 2 minutes and then add consomme, broth, tomatoes, thyme, rosemary and bay leaf. Cover, reduce heat to very low and simmer for 1 1/2 hours. Add vegetables and bring to boil. Reduce heat and cook for 1 hour. Reduce liquid to thicken.
I created this recipe from memory of a wonderful meal in Canyon de Chelly called Navajo Stew. It was served with Indian Fry Bread.