1 1/2 lbs. boneless lamb for stew
2 lg. onions, peeled, thickly sliced
5 med. potatoes, peeled, quartered, cut into chunks
2 stalks celery, sliced
1 turnip, diced
Salt & pepper
1 1/2 c. chicken broth
1 bay leaf
Parsley, chopped

Cut lamb into 1 inch cubes, removing large pieces of fat. Wipe meat with damp cloth or paper towels. Layer vegetables and meat in 2 1/2 quart lightly greased casserole, beginning and ending with vegetables. Salt and pepper each layer lightly. Add chicken broth and bay leaf; cover tightly. Bake at 325 degrees for 2 hours. Stir; sprinkle with parsley. Remove bay leaf before serving. Makes 4 servings.