2 pounds boneless lamb shoulder, cut into 2-inch cubes
1 quart water
1/4 cup chopped fresh celery leaves
2 sprigs fresh parsley
1 bay leaf
2 teaspoons salt
3 medium potatoes, peeled and quartered
2 cups cubed rutabaga
2 small onions, chopped
3 tablespoons water
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
How to Make It
Combine meat, 1 quart water, celery leaves, parsley, bay leaf, and salt in a medium Dutch oven. Cover and simmer 1 1/2 hours. Stir in potatoes, rutabaga, and onion; cover and simmer an additional 45 minutes or until vegetables are tender.
Combine 3 tablespoons water, flour, and Worcestershire sauce; stir until smooth. Stir flour mixture into stew, and cook over medium heat until slightly thickened. Remove and discard bay leaf.