from the Laura Ingalls Wilder Country Cookbook
1 1/2 pounds boneless lamb or beef, cut into 1-inch cubes
Salt, Pepper and Paprika to taste
1 cup flour
3 tablespoons Olive Oil or Lard
1 Onion, diced or sliced
1 medium potatoes, peeled and cubed
4 carrots, scrubbed or peeled and cubed
3 parsnips, scrubbed or peeled and cubed
1/2 cup cold water
Season meat with salt, pepper and paprika and coat well with flour. Save unused flour.
Heat oil or lard in heavy skillet and brown meat in three batches, transferring to large soup pot when browned.
Cook onion in the oil or lard until softened and add to soup pot.
Cover meat and onions with water and simmer, covered until meat is almost tender, about 1 1/2 hours.
Add vegetables, pressing them down into the liquid. Cover and continue to cook until vegetables are done, about 30 minutes.
Stir 2 tablespoons of reserved flour into 1/2 cup cold water until dissolved and add gradually to simmering stew, stirring. Cook 5 minutes more, or until thickened.
Serve.
