Prep: 1. Slice celery, carrots, potatoes and turnip. 2. Mix flour, salt and pepper in a bowl. Make: 1. Roll lamb pieces in flour mix. 2. Heat olive oil in large soup pot with lid, and brown each piece of lamb, turning to brown sides evenly. Remove when done and set aside. 3. Add onions and garlic (and more oil if needed) to pot and sauté, scraping into the mix any leftover brown bits. 4. Add beef broth and all chopped vegetables, and return lamb to pot. 5. Bring to low boil, reduce to simmer and leave simmering for about an hour.
This is usually a Sunday dish at our house as that's the day when we (sometimes) have time for a leisurely stew-making afternoon. Not hard at all to make -- and somehow even better after refrigerated and reheated.