Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb shoulder -- cut for stew
   2      tablespoons   butter
     1/4  teaspoon      granulated sugar
   1      tablespoon    flour
   2      cups          lukewarm water
   1      cup           consommé
   1      medium        onion -- studded with
   1                    clove
   1                    bay leaf
   1      pinch         thyme
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
  12      medium        potatoes -- peeled and
                        -- quartered

Preparation:

In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until browned on all sides. Add sugar and cook for 3 minutes, stirring constantly. Pour fat off pan. Sprinkle meat with flour, and cook until brown, stirring constantly. Stir in water and consommé. Add onion, bay leaf, thyme, salt, and pepper. Bring to boil. Cover and simmer for 1 hour. Add potatoes. Cover and continue simmering for another hour. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin