Lamb Stew

• 3 pounds lamb stew meat cubed
• 1/4 teaspoon thyme or rosemary
• 1 bay leaf
• 6 potatoes
• 6 carrots
• 6 turnips optional
• 12 white onions small, or yellow onions, quartered
• 1 cup green peas
• 1 cup green beans cut into 1 inch pieces
• 4 tablespoons cooking oil
• 1 tablespoon sugar
• salt
• pepper
• 3 tablespoons flour
• 3 cups beef bouillon
• 1 cup canned tomatoes or 3 tbs tomato paste
• 2 cloves garlic minced

1. Dry lamb cubes and brown in hot oil in Dutch oven.
2. When browned, sprinkle with the sugar and toss until sugar is light amber.
3. Add salt and pepper and flour and stir well until all mixed.
4. Add bouillon and let simmer for a few minutes to blend liquid with the flour.
5. Add tomatoes or paste and herbs.
6. Let simmer for about 1 hour, off heat.
7. Skim what fat you can, add vegetables (not peas or green beans) and let simmer again for about 1 hour until vegetables are cooked.
8. Now add peas an

lamb stew meat, thyme, bay leaf, potatoes, carrots, white onions, green peas, green beans, cooking oil, sugar, salt, pepper, flour, beef bouillon, tomatoes, garlic

Taken from www.yummly.com/recipe/Lamb-Stew-1660814 (may not work)