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Lamb Stew

Thanks to Bernice Quigley for sharing this recipe!

This would go well with our 7-up biscuits.

Ingredients

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.

Serves 4

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