Lamb Stew

• 2 lb. lamb stew meat, cut in 2-inch pieces
• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 c. beef broth
• 1/4 c. olive oil
• 2 medium sized green peppers, chopped
• 1/2 tsp. marjoram
• 3 cloves garlic, crushed or minced
• 1 lb. potatoes, pared and sliced
• 2 medium sized onions, sliced
• 1 c. chopped celery
• 2 medium sized tomatoes, cut into wedges
• 1 c. pimento-stuffed olives (green)

1. Coat lamb pieces with a mixture of flour, salt and pepper. Heat olive oil in large skillet; add lamb and brown evenly on all sides.
2. Add beef broth slowly, then stir in green peppers, marjoram and garlic.
3. Cover and cook over low heat for 30 minutes.
4. Add potatoes, onion and celery.
5. Cook covered about 10 minutes or until potatoes are tender.
6. Mix in tomatoes and olives and heat thoroughly.
7. If a thicker stew is desired blend in a mixture of seasoned flour and water prior to adding tomatoes and olives. Bring to a boil and cook about 2 minutes longer, then add tomatoes and olives.

lamb stew meat, flour, salt, black pepper, beef broth, olive oil, green peppers, marjoram, garlic, potatoes, onions, celery, tomatoes, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=502072 (may not work)