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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds boneless lamb shoulder, cut into 2-inch cubes |
1 quart water |
1/4 cup chopped fresh celery leaves |
2 sprigs fresh parsley |
1 bay leaf |
2 teaspoons salt |
3 medium potatoes, peeled and quartered |
2 cups cubed rutabaga |
2 small onions, chopped |
3 tablespoons water |
2 tablespoons all-purpose flour |
1 tablespoon worcestershire sauce |
Directions:
1. Combine meat, 1 quart water, celery leaves, parsley, bay leaf, and salt in a medium Dutch oven. Cover and simmer 1 1/2 hours. Stir in potatoes, rutabaga, and onion; cover and simmer an additional 45 minutes or until vegetables are tender.
2. Combine 3 tablespoons water, flour, and Worcestershire sauce; stir until smooth. Stir flour mixture into stew, and cook over medium heat until slightly thickened. Remove and discard bay leaf.
3. Serve stew hot in individual bowls.
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