2 lbs. lamb stewing meat, cut in sm. pieces
1 tbsp. butter
3 tbsp. barley
4 carrots, cut up 1 1/4 inches
2 potatoes, cut in quarters
1 (3/4 oz.) env. au jus gravy mix or 3 packets rich brown seasoning and broth
3 c. water
2 med. onions, cut up
1 rutabaga, cut up 1 1/2 inches

Brown lamb in butter; pour off fat. Stir in water, gravy mix and barley. Simmer covered 60 minutes or until almost tender. Add vegetables. Simmer covered 40 minutes or until done. Sprinkle with garlic salt and pepper. Serves 6.