Spring Lamb Stew

• 2 tablespoons (1/4 stick) butter
• 1 pound lamb stew meat
• 2 tablespoons all purpose flour
• 12 boiling onions, peeled
• 5 medium russet potatoes, peeled, quartered
• 2 large carrots, peeled, cut into 1-inch pieces
• 10 small bay leaves
• 2 teaspoons dried thyme
• 2 cups canned beef broth
• 1/2 cup chopped fresh parsley

1. Melt butter in heavy large Dutch oven over high heat.
2. Season lamb with salt and pepper.
3. Add lamb to pot and saute until brown, about 5 minutes.
4. Add flour and stir 2 minutes.
5. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes.
6. Add broth and bring to boil.
7. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
8. Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer.
9. Add parsley.
10. Season stew to taste with salt and pepper.

butter, meat, flour, boiling onions, russet potatoes, carrots, bay leaves, thyme, beef broth, parsley

Taken from www.epicurious.com/recipes/food/views/spring-lamb-stew-1795 (may not work)