Title: Bucks County Lamb Stew
Categories: None
Yield: 1 Servings

3 tb Corn oil
2 lb Lamb stew meat; cut in 2"
-cubes
1 Beef bouillon cube
2 ts Salt
1 Bay leaf
1/4 ts Crushed thyme
4 1/2 c Water
6 Carrots
12 sm White onions
1/4 c 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
1-1/2 hours. Add carrots & onions. Simmer 1/2 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." on Sep
13, 1997