Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  lamb -- cut in 1 1/2" cubes
                        -- well trimmed
  2        tablespoons  flour
  2        tablespoons  salad oil
  1                can  {10 1/2 oz.} condensed beef consomme
  1                can  { 16 oz.} tomatoes -- cut up
  1              large  clov  garlic -- minced
  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" pieces
  8              small  whol  white onions -- {about 1/2 lb.}
  2             medium  potatoes -- quartered
  2             medium  purple-top turnips -- quartered
  1            package  {10 oz.} 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