French Lamb Stew

• 2 pounds Lean Stewing Lamb, Cut Into 1" Cubes
• 3 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 clove Garlic, Minced
• 2 Tablespoons Flour
• 1- 1/2 cup Chicken Broth
• 1- 1/2 teaspoon Salt
• 18 teaspoons Black Pepper
• 1 whole Bay Leaf, Crumbled
• 1/4 teaspoons Marjoram
• 2 Tablespoons Lemon Juice (or 1/2 Cup Dry White Wine)
• 8 whole Small White Boiling Onions
• 3 whole Carrots, Scraped And Sliced
• 3 whole Medium Potatoes, Cut Into Bite-sized Pieces

1. Heat oil in a heavy 4-quart kettle.
2. Brown meat on all sides.
3. Remove and saute onion and garlic.
4. Return meat and sprinkle with flour.
5. Cook for a minute or so.
6. Add broth and seasonings, including lemon juice (or white wine, if using).
7. Mix well.
8. Cover and simmer for half an hour.
9. Add white boiling onions and simmer for 15 minutes.
10. Add carrot slices and potato pieces.
11. Simmer for 20 minutes until just fork-tender.
12. Serve with a sprinkling of chopped parsley.
13. With French bread and a salad, this is a perfect dinner.

stewing lamb, olive oil, onion, clove garlic, flour, chicken broth, salt, black pepper, bay leaf, marjoram, lemon juice, white boiling onions, carrots, potatoes

Taken from tastykitchen.com/recipes/main-courses/french-lamb-stew/ (may not work)