11/2 pounds boneless lamb or beef, cut in 1-inch cubes

Salt, pepper, and paprika

1 cup flour

3 tablespoons olive oil

1 onion, peeled and sliced 4 medium potatoes, peeled and quartered

4 carrots, peeled and halved

3 parsnips, peeled and halved

1/2 cup cold water

Seasons meat with salt, pepper, and paprika and pat with flour until meat is well coated. Save unused flour

Heat oil in a heavy skillet and brown meat in three batches, removing when browned. Add onion skillet and cook briefly, until onion begins to soften.

Return meat to pan and add water to cover. Simmer, covered, until meat is almost tender, about 11/2 hours.

Add vegetables, pressing them down into liquid. Cover and continue to cook until vegetables are done, about 30 minutes.

Stir tablespoons reserved flour into 1/2 cup cold water until dissolved and add gradually to simmering stew, stirring. Cook 5 minutes more or until thickened.