Bucks county lamb stew

Yield: 1 Servings

Measure Ingredient
3 tablespoons Corn oil
2 pounds Lamb stew meat; cut in 2" cubes
1 Beef bouillon cube
2 teaspoons Salt
1 Bay leaf
¼ teaspoon Crushed thyme
4½ cup Water
6 Carrots
12 smalls White onions
¼ cup Argo-Kingsford Corn Starch

(a 1930 classic from Argo-Kingsford Corn Starch package) In skillet, heat oil over medium heat. Add beef; brown on all sides. Add next 4 ingredients & 4C water. Cover & bring to boil. Reduce heat & simmer 1-½ hours. Add carrots & onions. Simmer ½ hour or til tender. Mix corn starch and 1/2C water. Stir into beef mix. Bring to boil, stirring constantly; boil 1 min. Makes 6 servings.

Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Sep 13, 1997

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