2 tbsp. all-purpose flour
1 tsp. salt
Dash of pepper
1 lb. boneless, lean lamb stew meat or beef chuck, cut in 1-inch cubes
1 1/2 tbsp. butter
1/4 c. catsup
2 tbsp. packed brown sugar
2 tbsp. red wine vinegar
1 1/2 tsp. Worcestershire
1/2 c. water
6 sm. white boiling onions, peeled
2 lg. carrots, cut in 1-inch chunks
Chopped parsley
2 potatoes, cut into chunks

Combine flour, 1/2 teaspoon of the salt, and pepper. Dredge meat pieces in flour mixture, shaking off excess.

In a deep 3 to 4-quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Drain off and discard excess fat.

Combine catsup, brown sugar, vinegar, Worcestershire, water, and remaining 1/2 teaspoon salt; add to meat. Add onions and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Add carrots and potatoes and cook for about 40 minutes longer or until meat and vegetables are fork tender. Sprinkle with parsley. Serves only 2.