Lamb (or Veal) Stew

It's getting cold and it's time for stew season - nothing is more comforting on a cold evening than hot stew and a crusty loaf of bread. I make my stew with veal or lamb versus beef. I find beef a little too heavy for my taste and enjoy the lightness and flavor of the veal or lamb.

Ingredients:

• 2 lbs. cubed lamb or veal
  
• 2 large cans or boxes of chicken broth
• 2 cloves of garlic minced
• 2 small onions chopped
• 1 package fresh mushrooms, sliced (optional)
  
• 5 large carrots peeled and chopped into large sections
• 8 large potatoes peeled and chopped into large sections
• Sprig of fresh parsley
• Thyme
• Italian Seasoning
• Salt, Pepper
  
• 1 stick of butter
• 4 tablespoons of flour

In a large pot place garlic, onion, lamb (or veal) and cover with 2 large cans or boxes of chicken broth. Add salt, pepper, thyme and Italian Seasoning to taste (approx. 1 tablespoon of each with the exception of salt - go light for flavor). Bring to a boil, then lower to a simmer for about 2 hours - stirring occasionally.

Add mushrooms, potatoes and carrots and cook for another 30 minutes until tender. In a small bowl add melted butter (1 stick) and fold in 4 tablespoons of flour to create a golden rue. Add to the stew (to thicken), stir in thoroughly, top with fresh parsley sprigs and cook another 5-10 minutes.

Serve with a crusty bread and side salad. . . it says LOVE on a cold winter day.