Ingredients

• 3 sl bacon, 1-inch chop
• 1 1/2 lb lamb shoulder or leg, bite-size pieces
• 3 T all-purpose flour
• 1/2 large onion, large chop
• 2 C beef stock or broth
• 2 ea carrots, bite-size pieces
• 1 parsnip, bite-size pieces
• 2 t dried thyme
• 2 ea bay leaves
• 1 C red wine
• t T rosemary, minced

Instructions

1. Brown the bacon and lamb in a soup pot. Stir in the flour, then add the remaining ingredients. Simmer until the vegetables are tender and the stew is thickened. Season to taste.
2. Plate and serve.

adapted form www.allrecipes.com

Contributed by: Skip