Navarin Printanier {lamb Stew With Spring Vegetables}

Navarin Printanier {lamb Stew With Spring Vegetables}

Course :	Lamb
From:	HungryMonster.com
Serves:	8

Ingredients:

2	pounds	lamb -- cut in 1 1/2 inch cubes well trimmed
2	tablespoons	flour
2	tablespoons	salad oil
10 1/2	ounces	condensed beef consomme
16	ounces	tomatoes -- cut up
1	clove	garlic
1	medium	bay leaf
1/4	teaspoon	rosemary leaves -- crushed
1/4	teaspoon	thyme leaves -- crushed
4	medium	carrots {about 1/2 lb.} -- cut in 2 inch pieces
8	small	white onions -- {about 1/2 lb.}
2	medium	potatoes -- quartered
2	medium	purple-top turnips -- quartered
10	Ounces	frozen peas

Preparation:

1. Dust lamb with flour. 2. Brown lamb in oil in a large saucepan; pour off fat. 3. Add consomme‚, tomatoes, garlic and seasonings; cover and cook over low heat 45 minutes. 4. Add remaining ingredients except peas; cook 45 minutes. 5. Add peas; cook 5 minutes more, or until done, stirring occasionally. NOTE: Lamb stew takes on a French name and a French taste when cooked with rosemary and thyme with a splash of consomme‚.

Nutritional Information:

295 Calories (kcal); 22g Total Fat; (69% calories from fat); 16g Protein; 7g Carbohydrate; 63mg Cholesterol; 53mg Sodium