Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Basic Stew---
   1 1/2  pounds        boneless lamb shoulder*
   1      cup           stock**
     3/4  cup           onions -- chopped
     1/2  tablespoon    garlic cloves -- crushed
                        -----this variation-----
   6      medium        carrots -- cut in 3/4" pieces
  12      ounces        turnips -- cut in 3/4" pieces
     1/4  teaspoon      thyme leaves
     1/4  teaspoon      rosemary -- crumbled
     1/2  teaspoon      black pepper
   1      cup           chicken stock
   2      tablespoons   all-purpose flour

Preparation:

*You may substitute pork shoulder or beef chuck for the lamb. **Use beef stock for beef; chicken stock for pork or lamb Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. To assemble: bring basic stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.