Source: America's Favorite Food Associations

Fall Lamb and Vegetable Stew
This stew is the best!
Serves: 4
Prep Time: 10 minutes
Cook Time: 30-60 minutes


12 ounces boneless American leg of lamb, cut into 1/2-inch cubes
2 cloves garlic, minced
1 tablespoon olive oil
1 can (14.5 oz.) tomatoes, Italian seasoned and diced
2 medium potatoes, peeled and cut in 1-inch pieces
2 medium carrots, peeled and cut into 1/4-inch slices
1 parsnip, peeled and cut into 1/4-inch slices
8 ounces fresh mushrooms, halved
1 large onion, chopped
salt and pepper, to taste
1 can (14.5 oz.) beef broth, reserve 1/4 cup
2 tablespoons flour

In large saucepan or Dutch oven, sauté lamb cubes and garlic in olive oil until lamb is lightly browned; drain well. Add remaining ingredients except for the flour and reserve broth. Cover and simmer over low heat until vegetables are tender (about 45 minutes). Mix reserved broth and flour to make a smooth paste. Slowly add flour mixture to stew, stirring constantly. Cook until thickened. Stir in additional water if too thick.