Bucks county lamb stew
1 Servings
Ingredients
| Quantity | 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 |
Directions
(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