Jack'S Lamb Stew - cooking recipe

Ingredients

2 1/2 lb. boneless lamb, cut into 1 1/2-inch pieces
1/3 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 onion, quartered
1 1/2 c. red wine
1 lb. carrots
1 1/4 lb. small new potatoes
parsley for garnish
3 cloves garlic, crushed
12 medium yellow onions, peeled
12 medium whole mushrooms
1 tsp. sugar
1 1/4 tsp. dried thyme
2 sprigs parsley
1 large bay leaf

Preparation

Combine flour, salt and pepper. Coat lamb evenly with flour mixture. Reserve leftover flour. Brown lamb well in hot butter in Dutch oven, along with quartered onion and garlic. Remove lamb when done. Add yellow onions, mushrooms and sugar to drippings in pan. Cook, covered, for 5 minutes or until browned.
Return lamb to Dutch oven. Add thyme, parsley and bay leaf. Toss with drippings to coat evenly.
Stir in 2 cups water and 1 cup wine. Place a large sheet of waxed paper over top of Dutch oven.
Place lid on top of paper, letting it hang over. Bring to boiling. Reduce heat and simmer, uncovered, for 40 minutes.
(To keep from diluting sauce, pour off any liquid collecting on top of paper during cooking.)