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Delicious Lamb Stew

2 lb Cut up lamb stew meat (shoulder)
2 tb Oil
1 ts Sugar
3 tb Flour
1 c Red wine
1 10 5 oz. can beef consomme
1 16 oz can beef broth
1 16 oz can chopped tomatoes (drained)
1 lg Onion coarsely chopped
1 tb Fresh thyme
1 ts Fresh rosemary
1 Bay leaf
3 Carrots chopped
3 Celery chopped
3 Potatoes in cubes
1 Turnip in cubes

Cut up and dry meat. Heat oil in Dutch oven and brown meat for 3-5 minutes. Turn meat and add sugar and continue to brown for 3 minutes. Add flour to meat and cook for 2 minutes. Remove meat from pot and deglaze with red wine and reduce wine to about 1/4 cup. Add onion and saute for 2 minutes and then add consomme, broth, tomatoes, thyme, rosemary and bay leaf. Cover, reduce heat to very low and simmer for 1 1/2 hours. Add vegetables and bring to boil. Reduce heat and cook for 1 hour. Reduce liquid to thicken.

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