Ingredients
1 lb or more lamb stew meat
canola oil for browning meat
4 carrots
5 potatoes
2 sticks celery
1 small onion
2 handfuls of frozen green beans
1 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon fresh ground pepper
1 teaspoon parsley flakes
Garlic powder
1 12 oz can beef stock
1/2 cup flour
Brown 1 lb or more of stew meat in a skillet with a small amount of canola oil on the bottom or the pan. Then put 1 quart of water in a large pan and bring to a boil. Add 4 carrots, 2 large handfuls of frozen green beans, 1 teaspoon salt, 1/2 teaspoon rosemary, 1/4 teaspoon thyme, 1/2 teaspoon fresh ground pepper, 1 teaspoon parsley flakes. Sprinkle garlic powder until it lightly covers the top of the water. 1 small chopped onion, 2 chopped celery sticks. Boil until carrots start to soften. Then add 5 regular sized washed, peeled, and cubed potatoes. Pre-stir in a small cup 1/2 cup flour in water. Blend until smooth. Slowly add the flour mixture into the cooking stew. Add 1 can of beef stock. (We used 12 oz can with no MSG.)
Enjoy!!