Lamb Stew Meat, cut into 3/4 inch pieces
( I use 1- 2 Lbs.
Lamb Stew Meat.
Beef stew meat works well. )
( Extra Virgin Olive Oil )
Dry Red Wine or Beef Broth
( I use 1+ C. Red Wine )
2 Garlic Cloves, minced
( 2 - 4 Garlic Cloves )
Dried Marjoram, crushed
1 Bay Leaf
Potatoes ( Russet ), peeled and cut into 1/2 inch cubes
1 1/2 C.
1 1/2 C.
Celery, cut into 1/2 inch slices
All Purpose Flour
each of Salt and Pepper
Brown the meat,1/2 at a time, in oil.
( I do not drain the fat ).
Return all the browned meat to the pan and add the broth, wine, garlic, marjoram, bay leaf, salt and pepper.
Bring to a boil, reduce the heat, cover and simmer for 20 minutes or till the meat is nearly tender.
Add the potatoes, carrots, celery and onion.
Bring to a boil, reduce the heat, cover and simmer for 30 minutes or till the veges are tender.
Remove the bay leaf.
Mix together the sour cream and the flour then add 1/2 C.
of the stews liquid to the sour cream mix.
Add this to the stew and cook and stir till bubbly and thick.
Cook for about 1 more minute and serve.
Submitted By: Michael J. Weigel from CA on 2001-11-05