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Thanks to Bernice Quigley for sharing this recipe!
This would go well with our 7-up biscuits.
3 cups lamb stew meat cut into bit size pieces 2 cups small cubed potatoes 2 cups thin sliced carrots 1 cup thin sliced celery 1 cup chopped onion 1 14.5 oz can beef broth 1 cup water 1 teaspoon curry powder 1 teaspoon thyme 1/2 teaspoon ground black pepper 1 small can mushrooms (optional)
In a dutch oven or large oven safe pot, saute onions in 1 tablespoon of oil until tender and remove. Add stew meat to brown. Add all other ingredients and mix well. Cover and place in a 350 oven for 1 hour or until vegetables are tender.
Mix 1 tablespoon cornstarch and 1/3 cup of water and add to stew. Return to oven, uncovered, for another 10-15 minutes to thicken gravy.