- 2 lbs. potatoes, cubed
- 3 cups onions, peeled, cut in half and
- 2 cups carrots, peeled and cut in 1 in.
- salt and pepper
- 1 1/2 tsp. thyme
- 2 lbs. boneless blade steaks or 6 lamb
shoulder chops or chuck roast
- 12 oz. prepared beef broth
- 2 tbls. flour
350 oven 3 qt. casserole or pot w/lid
Arrange half of potatoes, onions and
carrots. Season heavily with salt & pepper. Top w/thyme. Place meat on
top of vegetables and add remaining potatoes, onion, & carrots. Season
with salt, pepper, and remaining thyme.
Add beef broth and enough cold water to cover the top layer of vegetables.
Cover and cook for 2 1/2 hrs. until the meat and potatoes are fork tender.
In small bowl, combine 2 tbls. flour with 3 tbls. water and stir until the
paste is smooth. Add the mixture to the stew and stir well to dissolve.
Bring the stew to a boil reduce heat and simmer for 3-4 min. until
thickened. Discard thyme sprigs if using fresh and adjust seasoning.
I use chuck roast and cut into cubes. I
never really measure exactly and I use corn starch to thicken instead of
flour. You can't hurt this recipe! It is wonderful on a cold wintry night!
God bless, Peggy Arthurs