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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From a 1980 Texas cookbook Ingredients:
6 medium peeled potatoes, cut in chunks |
4 carrots, peeled and cut in chunks |
2 large onions, cut in chunks |
1 lb lean lamb stew meat |
1 teaspoon salt |
pepper |
1/4 teaspoon rosemary |
1/2 teaspoon sugar |
1/4 teaspoon marjoram |
2 cups beef stock |
parsley |
Directions:
1. Put half of the vegetables in heavy 2 quart casserole, add all the meat and top with remaining vegetables.
2. Add seasonings to stock and pour over vegetables and meat. Put several sprigs of parsley on top.
3. Cover and cook in preheated 400 degrees oven for 30 minutes.
4. Reduce heat to 325 degrees and cook another hour.
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