Australian-Irish Shepherd'S Stew By Sy - cooking recipe

Ingredients

4 shoulder lamb chops, de-boned & cubed
seasoned flour, blend
1/2 cup flour
1 pinch cayenne pepper
1/4 tablespoon paprika
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (24 ounce) can chicken stock or (24 ounce) can beef stock
1 medium carrot, cut into bite size pieces
1 medium onion, chopped
2 celery ribs, chopped
1/4 teaspoon dried rosemary, chopped
1/4 teaspoon dried thyme, chopped
1/4 tablespoon dried parsley flakes
2 medium russet potatoes, cut into bite size pieces
2 turnips, cut into bite size pieces
1/2 cup water
1 tablespoon flour
1 (15 ounce) can mixed vegetables

Preparation

Combine the seasoned flour ingredients in a medium bowl.
Dust lamb.
Heat olive oil in skillet.
Brown meat over high heat for 8-10 minutes.
Remove meat, discard fat and place meat in large pot (clean pot).
Add chicken/beef stock, carrots, onions, celery, rosemary, thyme and parsley.
Cover, bring to boil, reduce heat and simmer for 1/2 hour.
Add potatoes, and simmer for 15 more minutes; don't over cook the potatoes and turnips.
Remove lid.
Add blended flour and water.
Add Mixed Vegetables.
Simmer uncovered for another 15 minutes.
Season to taste and serve.