Lamb Stew

[Okwes]

Lamb Stew
Categories: Lamb, Stews, Native, Vegetables, Beef
Yield: 6 Servings

2 lb Cut up lamb stew meat
(shoulder)
2 tb Oil
1 ts Sugar
3 tb Flour
1 c Red wine
10 oz can beef consomme
16 oz can beef broth
16 oz can chopped Tomatoes
1 lg Onion coarsely chopped
1 tb Fresh thyme
1 ts Fresh rosemary
1 Bay leaf
3 Carrots chopped
3 Celery chopped
3 Potatoes in cubes
1 Turnip 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 for 2 minutes. Remove meat from pot and
deglaze with red wine and reduce wine to about 1/4 cup. Add onion and
saute for 2 minutes and then add consomme, 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 boil. Reduce heat and cook
for 1 hour. Reduce liquid to thicken.

I created this recipe from memory of a wonderful meal in Canyon de
Chelly called Navajo Stew. It was served with Indian Fry Bread.