Ingredients
1-1/2 pounds lamb stew meat2 teaspoons olive oil4 cups water2 cups sliced peeled potatoes1 medium onion, sliced1/2 cup sliced carrot1 small turnip, peeled and chopped1 teaspoon salt1/2 teaspoon each dried marjoram, thyme and rosemary, crushed1/8 teaspoon pepper2 tablespoons all-purpose flour3 tablespoons fat-free milk1/2 teaspoon browning sauce, optional3 tablespoons minced fresh parsley
Preparation
In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
In a small bowl, combine the flour, milk and, if desired, browning sauce until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.
