Tims Lamb Stew Recipe
- 1 (14.5 ounce) can beef broth
- 2 pounds lamb stew meat, cubed
- 1 1/2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 pounds potatoes, peeled and sliced
- 1 1/2 pounds carrots, peeled and diced
- 1 medium onion, finely chopped
- 6 tablespoons all-purpose flour
- 1/4 cup corn oil
- In a large saucepan over medium heat, mix the beef broth, lamb, parsley, and thyme. Season with salt and pepper. Cover, and cook 30 minutes, stirring occasionally.
- Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.
- In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.
