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Lamb Stew Apr 13, 2007 12:00 AM A A 2 to 3 pounds boneless lamb for stew, cut into 1-inch cubes 1 teaspoon sugar 1 tablespoon olive oil 2 teaspoons salt ½ teaspoon pepper ¼ cup flour 2½ cups beef broth 1 cup dry red wine 2 cloves garlic, finely minced 1 tablespoon Worcestershire sauce 4 carrots, sliced or diced 2 onions, quartered ½ head of green cabbage, cut into chunks 4 stalks celery, chopped 4 potatoes, peeled and diced Sprinkle the meat with the sugar. In a large, heavy-bottomed pot or Dutch oven, brown the meat in the olive oil over medium heat. Add the salt, pepper and flour; continue browning and stirring for a moment until the flour coats the meat. Add the broth, wine, garlic, Worcestershire sauce; cover and simmer for one hour, or until the meat is tender. Add the carrots, onions, cabbage, celery and potatoes; cover and continue simmering gently until the meat is very tender and the vegetables are very soft and tender. Makes 6 servings.