Lamb Stew

Lamb Stew

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!!