pounds lean, boned American lamb shoulder, cut into 1-inch cubes
1/4
cup all-purpose flour
2
tablespoons vegetable oil
2
cloves garlic, crushed
2
cups water
1/4
cup Burgundy wine
5
medium carrots, chopped
3
medium potatoes, peeled and sliced
2
large onions, peeled and chopped
2
ribs celery, sliced
3/4
teaspoon black pepper
1
cube beef bouillon, crushed
1
cup frozen peas
1/4
pound sliced fresh mushrooms
Round bread, unsliced*
*Stew can be served individually in small loaves or in one large loaf. Slice bread crosswise near top to form lid. Hollow larger piece, leaving 1-inch border. Fill “bowl" with hot stew; cover with “lid." Serve immediately.
Coat lamb with flour while heating oil in Dutch oven over low heat. Add lamb and garlic; cook and stir until brown. Add water, wine, carrots, potatoes, onions, celery, pepper and bouillon. Cover; simmer 30 to 35 minutes.
Add peas and mushrooms. Cover; simmer 10 minutes. Bring to a boil; adjust seasonings, if necessary. Serve in bread.
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