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French Lamb Stew [Large Qty]

18 lb Lamb shoulder, 1-in cubes
2 1/2 ga Brown stock
3 c Salad oil
6 1/2 c Canned whole tomatoes, crushed (1/2 #10 can)
2 Garlic cloves, minced
1 1/4 lb Flour
3 lb Carrots, large dice
2 lb Celery, 1/2-in slice on bias
6 1/2 c Canned cut green beans
2 1/2 lb Box frozen peas
6 1/2 c Canned cut green beans
8 oz Onions, minced
1 Bay leaf
1 tb Marjoram

[a #10 can holds 13 cups - canned vegetables above take 1/2 of a #10 can each]

Cut the boneless lamb shoulder into 1 inch cubes with a French knife. Using a French knife, dice the carrots, cut the celery 1/2 inch wide on a bias (slanting), and mince the onions and garlic. Crush the tomatoes by hand.

xx Prepare the brown stock.

Preheat the oven to 375F-190C.

Place the salad oil in a braising pot and heat.

Add the cubes of lamb and brown thoroughly. Stir with a kitchen spoon.

Add the minced onions and garlic and continue to cook for 5 minutes.

Add the flour and blend thoroughly with a kitchen spoon, making a roux; cook for 5 minutes more. When adding the flour be sure to cook slightly or the stew will have a raw flour taste.

Add the brown stock, marjoram and bay leaf. Stir. Cover braiser and cook in preheated oven for about 1 1/2 hours or until the lamb cubes are tender.

Boil all the raw vegetables in separate sauce pans in salt water until tender. Drain thoroughly through a china cap.

When the lamb bas become tender, remove from the oven. Remove the bay leaf and add the crushed tomatoes and all the drained, cooked vegetables, except the peas.

Bring stew to a boil, check seasoning and consistency. Place in a steam table pan.

Dish up in casseroles with a 6-8 oz lable. Serve each portion topped with the green peas.

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