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Lamb Stew

2 lbs cut up lamb stew meat (shoulder)
2T oil
1t. sugar
3T flour
1 cup red wine
10.5 oz. can beef consomme
16 oz can beef broth
16 oz can chopped tomatoes, drained
1 large onion coarsely chopped
1 T. fresh thyme
1 t. fresh rosemary
1 bay leaf
3 carrots chopped
3 celery chopped
3 potatoes, cubed
1 turnip, cubed

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.

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