1 1/2 to 2 lb. lamb stew meat
salt and pepper
flour to dredge
olive oil
1 c. water
5 medium potatoes
5 medium carrots
1 onion
1 or 2 tomatoes
1/2 pint mushrooms
1/2 tsp. rosemary
1 or 2 tsp. Kitchen Bouquet (gravy sauce)
1 1/2 c. boiling water
parsley, chopped

Stew meat should be washed and drained on paper towel. Salt and pepper the meat, dredge in flour and brown in an oven dish large enough for entire stew. Brown in olive oil. Add water and simmer about 40 minutes. Add potatoes, pared and cut into chunks, carrots in 1-inch pieces, sliced onion or cut up green onions, tomatoes in chunks and sliced mushrooms. Add crumbled rosemary.

Add gravy sauce to boiling water with more salt and pepper to taste. Then pour boiling water over all. Stir and cover. Place in a 350°F oven for 30 to 45 minutes longer or until the vegetables are tender. Add chopped fresh parsley last few minutes of the oven time. Do not let the stew go dry. Add more boiling water if juicier stew is desired.

Submitted by: Ann Kalajian