Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   flour
     1/2  teaspoon      salt
   1      dash          pepper
   1      pound         boneless lean lamb stew meat or beef -- cut
                        -- chuck in 1"-cubes
   1 1/2  tablespoons   butter or margarine
     1/2  cup           water
     1/4  cup           catsup
   2      tablespoons   brown sugar
   2      tablespoons   red wine vinegar
   1 1/2  teaspoons     worcestershire sauce
     1/2  teaspoon      salt
   6      small         white boiling onions -- peeled
   2      large         carrots -- cut in 1" chunks
                        chopped parsley

Preparation:

Combine flour, salt and pepper in shallow dish. Dredge stew meat in flour mixture. Melt butter over a low flame in a deep 3 to 4 quart pan. Add meat and brown well on all sides using medium high flame. Drain off and discard excess fat. Combine water, catsup, brown sugar, red wine vinegar, worcestershire sauce and salt and add to meat. Add onions and simmer, covered, 1 hour and 15 minutes, stirring once or twice. Add carrots and cook 40 minutes longer. To serve, sprinkle with chopped parsley.