2 lbs. lamb or beef, cut into 1-inch cubes
1 tbsp. each olive oil and butter
1/2 cup all purpose flour
1/2 tsp. each onion and garlic powder
6 cloves garlic (optional but not traditional)
2 onions
6 large carrots
2 stalks celery
2 medium sweet potatoes
4 or 5 potatoes
1 shallot
1 carton beef broth
salt and pepper, to taste

Wash vegetables and peel. Slice onions and celery; mince garlic and shallots. Cut potatoes into one inch cubes.Slice carrots into 1/3-inch coins.

Dredge meat cubes in flour mixed with onion and garlic powder. Reserve remaining flour. Brown meat cubes, a few at a time in a heavy bottom Dutch oven. Turn to brown on all sides. Remove cubes to a bowl as they brown. In the final batch of meat, add garlic, shallot and onions; do not allow garlic to brown.

When all meat is browned, return it to the pot and add the vegetables. Add the carton of beef broth and enough water to cover everything plus another 2 to 3 inches. Bring mixture to a boil, then immediately reduce heat to barely a simmer. Cover and simmer for an hour or so on the lowest possible heat.

Test often to see when vegetables are fork tender. Remove cover and put remaining flour in a fine sieve; sprinkle evenly over surface of stew, whisking constantly to prevent clumping. Allow to cook on low heat for another half hour after flour has been added.

Season to taste with salt and pepper.

Note: You can add small white pearl onions, if desired. Peel and cut a cross into the bottom so they don't burst while cooking. Add at the same time as the other vegetables.

This can be prepared in the slow cooker after the meat has been browned. Stew is always better the next day, if there is any left!

Submitted by: CM