(I hate that most meat recipes call for skillets to brown the meat and a casserole to bake it in. I use a small 1.5 le Creuset casserole that list at 75.00. Quite a pricey tool, but would be the 1st thing on my xmas list if I didn't have one. Keep an eye out for sales on those small bottles of wine that hold about 3/4 to 1 cup of wine. They have screw tops and keep in the cupboard forever)

LAMB STEW

QUANTITY 2

INGREDIENTS
1 lb lamb for stew
1 small onion
1 carrot
1 potato
1 tsp minced garlic
2 tbls flour
1 tsp thyme
1/2 bay leaf
1/2 c white wine
1/2 cup water
salt
pepper
oil for frying

TOOLS
skillet
med casserole

PREHEAT 350

PREP
cube lamb
chop onion, carrot & potato

DIRECTIONS
Put lamb, flour, salt & pepper in a plastic bag. Toss well.
Heat garlic & onion in oil in skillet.
Shake excess flour off lamb and brown in skillet for 5 minutes.
Combine contents of skillet & vegetables to casserole.
Add thyme, bay leaf, white wine, and water.
Bake 50 minutes at 350.
[should be about 8-10 hours in a crockette]