Delicious Lamb Stew

• 2 lb. lamb shoulder, cut into cubes
• 3 Tbsp. oil
• 1 medium onion, thinly sliced
• 2 cloves garlic
• 1/4 tsp. crushed bay leaves
• 4 c. water
• 1 3/4 tsp. salt
• 1/4 tsp. pepper
• 6 medium carrots, cut into 1-inch pieces
• 3 large potatoes, peeled and quartered
• 1 (15 1/2 oz.) can green beans, drained
• 3 Tbsp. flour
• 3/4 c. cold water

1. In a large pot with cover, brown meat on all sides in oil. Add onion, garlic and bay leaves while lamb is browning.
2. Add water, salt and pepper.
3. Bring to a boil, reduce heat and simmer, covered, for 2 hours.
4. Add carrots and potatoes; simmer 30 minutes longer.
5. Add green beans; continue to simmer while preparing to thicken gravy.
6. Blend flour and cold water; pour slowly into stew, stirring constantly to prevent lumps.
7. Simmer 5 to 10 minutes longer, if needed, to achieve desired consistency.
8. Serves 6.

lamb shoulder, oil, onion, garlic, bay leaves, water, salt, pepper, carrots, potatoes, green beans, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236782 (may not work)