50+ Friends Club Cookbook
Meat and Game

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Bob's Delicious Lamb Stew

From the Kitchen of: Bob Brooks

This is a wonderful meal for a cool winter night with the warmth of friendship, crusty French Bread and a tossed greens Salad! Enjoy!

2	lb.	Lamb Stew Meat, cut up (shoulder)
2	Tbsp.	Oil
1	tsp.	Sugar
3	Tbsp.	Flour
1	C.	Red Wine
1	can	10.5 oz. Beef Consommé
1	can	16oz. Beef Broth
1	can	16oz. Chopped Tomatoes, drained
1	lge.	Onion, coarsely chopped
1	Tbsp.	Fresh Thyme
1	tsp.	Fresh Rosemary
1		Bay leaf
3		Carrots, chopped
3		Celery stalks, chopped
3		Potatoes cut in cubes

• Cut up and dry meat. Heat oil in Dutch oven and brown meat for 3-5 minutes. Turn meat and add sugar and continue to brown for 3 minutes.
• Add flour to meat and cook 2 minutes. Remove meat from pot and deglaze with red wine and reduce wine to about 1/4 cup.
• Add onion and sauté for 2 minutes then add consommé, broth, tomatoes, thyme, rosemary and bay leaf. Cover, reduce heat to very low and simmer for 1 1/2 hours.
• Add vegetables and bring to a boil. Reduce heat and cook for 1 additional hour. Reduce liquid to thicken.