Lamb Stew

Ingredients:

4 tbsp. cooking oil
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all−purpose flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite−size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Directions:

Put lamb, salt, pepper and flour in large mixing bowl toss to coat meat evenly.
Brown meat in frying pan with oil. Put meat into stock pot leave 1/4 cup of oil
in frying pan.  Add the garlic and yellow onion and saute until onion begins
to become golden. Deglaze frying pan with 1/2 cup water and add the
garlic onion mixture to the stock pot, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are
tender.