8 lb. lean lamb leg or rump, or beef, cut into 2 inch cubes
Flour
1 tbsp. salt
1/2 tsp. pepper
6 to 8 tbsp. vegetable oil
4 onions, sliced
2 tbsp. sugar
6 c. dry red wine (or enough to cover 2/3 meat)
16 oz. can tomato puree
2 tsp. dried basil
1 tsp. dried thyme
4 tsp. grated orange rind
4 cloves garlic, crushed
2 lbs. frozen baby carrots or whole carrots, peeled & cut into 2 inch lengths
2 lbs. sm. fresh mushrooms

Dry the meat thoroughly. Dredge in flour which has been mixed with salt and pepper. Heat the oil in a large heavy casserole or Dutch oven. Saute meat in batches over moderately high heat, one layer at a time, until browned on all sides. Remove meat as it browns.

To same saucepan, add onions and sugar. Saute, stirring constantly, until glazed and lightly browned. Add a little more oil if pan is too dry. Pour off excess fat. Add the wine to the pan. Over moderate heat, stirring constantly, scrape up all residue which has accumulated in the bottom of the pan. Cook for 2 minutes, stir in tomato puree, basil, thyme, orange rind and garlic.

Return meat to casserole. Cover and bring to a slow boil. Bake at 325 degrees, stirring occasionally, for 2 to 3 hours, or until fork tender. If sauce bubbles rapidly, reduce temperature to 300 degrees, so the juices will not evaporate. Remove from oven and if not serving immediately place a clean damp dish towel directly on top of the meat. This will prevent it from drying out as it cools.

May be refrigerated for 4 days. May be frozen.

Before serving, cook carrots in boiling water for 10 to 15 minutes or until almost tender, drain. Remove all fat from stew. Add carrots and mushrooms and simmer on top of the stove or in the oven at 325 degrees, stirring occasionally, until heated through and carrots are tender, about 30 minutes. Season to taste with additional wine, salt, pepper or orange rind. Serves 16.