Ingredients:
-1.5 lbs stew meat (or any part of lamb cut into 3/4″ cubes)
-2 tbsp cooking oil
-1 clove garlic minced
-1 bay leaf
-2 tbsp beef bouillion
-1/2 tsp thyme (fresh or dry)
-1/2 tsp oregano (fresh or dry)
-1/2 tsp marjoram dried
-4 medium carrots sliced 1/2″ thick
-4 stalks celery sliced 1″ thick
-2 medium onions cut into wedges
-1/4 cup all purpose flour
-1/2 cup sour cream (optional)
Recipe
In a Dutch Oven brown the meat, half at a time, in hot oil: remove from heat. Return all meat to pan. Add next 6 ingredients following the cooking oil from above list (if using fresh herbs use a little bit extra), 2 cups water, 1/2 tsp salt, 1/2 tsp pepper. Bring mixture to a boil, reduce heat. Cover and simmer for 30 minutes. Stir in carrots, celery and onions. Cover and simmer ~25 minutes more or ’til meat and veggies are tender. Remove bay leave. Combine flour and (sour cream) with 2 tbsp of water in a separate bowl. Add ~1/2 cup of hot mixture to flour water mix, mix then return to the remaining hot mixture. Cook and stir ’til thick and bubbly. Serves 6.