1 small onion, sliced
2 tablespoon olive oil
1 lb lamb stew meat
½ teaspoon garlic powder
⅜ teaspoon black pepper
1 teaspoon lamb or chicken broth
1 cup boiling water
¾ cup diced tomatoes, canned without salt
2 carrots, peeled and cut in chunk
1 small potato, peeled and cut into eight pieces
1 small turnip, peeled and cut into eight pieces
2 tablespoon chopped parsley
½ cup red wine
1 tablespoon flour
1 tablespoon cold water
1. In a heavy oven proof pan, soften the onion in the hot oil over medium heat, and when it is close to becoming translucent, add the meat, garlic powder, and pepper.
2. Stir‐fry for a few minutes over medium heat to combine the flavors and coat the meat with the oil.
3. Add the broth and the tomatoes. Stir to mix thoroughly, cover the pan and place in a 300 degree oven for an hour. Prepare the vegetables, and add them and the wine to the stew, stir to mix thoroughly, and return to the oven for about another hour and a half.
4. Dissolve the flour in the cold water, and add some of the hot liquid from the stew by tablespoons, until the mixture is about a 1/3 of a cup in volume. Add the flour mixture to the stew, stir to mix thoroughly, and return to the oven for about another 45 minutes.