2 lbs. lamb or mutton stew meat
4 c. water
3 carrots, sliced into 1/2 inch slices
1 sm. turnip, diced
1 onion, sliced
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
3 tbsp. parsley, chopped
2 tbsp. flour
1/4 c. cold water

Cut meat in 2 inch pieces. Place in a kettle and add water. Simmer 2 hours. Then add the remaining ingredients except flour and cold water and cook until the vegetables are tender, about 1/2 hour. Thicken the broth with the flour mixed with 1/4 cup cold water. Note: Dumplings may be cooked on top of the thickened stew, if desired.