1 lb. boneless lamb or boneless beef chuck roast, reduce 3/4-inch pieces
4 c. beef broth
2 medium onions, reduce wedges
1/4 teaspoon. pepper
1 bay leaf
4 medium taters, peeled and quartered
6 medium carrots, sliced 1/2-inch thick (3 c.)
1/2 teaspoon. dried thyme, crushed
1/4 teaspoon. dried tulsi, crushed
1/2 c. cold water
1/4 c. flour
sprigs of fresh thyme (optional)
Inside a large saucepan, combine lamb or beef, beef broth, onions, pepper and bay leaf. Provide boiling and lower heat. Cover and simmer for forty-five minutes. Skim from the fat. Add some taters, carrots, dried thyme and tulsi. Provide boiling and lower heat. Cover and simmer for 30 to 35 minutes more or until vegetables are tender. Remove bay leaf and discard.
Stir together the cold water and flour. Stir in to the stew. Prepare and stir until thickened and bubbly. Prepare and stir for one minute more. Season to taste with a few pepper and salt. Garnish using the thyme, if you want.
Makes 6 servings.
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