By Peggy Arthurs (Pennsylvania)
2 lbs. potatoes, cubed
3 cups onions, peeled, cut in half and thinly sliced
2 cups carrots, peeled and cut in 1 in. lengths
salt and pepper
1 1/2 tsp. thyme
2 lbs. boneless blade steaks or 6 lamb shoulder chops or chuck roast
12 oz. prepared beef broth
2 tbls. flour
350 oven 3 qt. casserole or pot w/lid
Arrange half of potatoes, onions and carrots. Season heavily with salt & pepper. Top w/thyme. Place meat on top of vegetables and add remaining potatoes, onion, & carrots. Season with salt, pepper, and remaining thyme.
Add beef broth and enough cold water to cover the top layer of vegetables. Cover and cook for 2 1/2 hrs. until the meat and potatoes are fork tender. In small bowl, combine 2 tbls. flour with 3 tbls. water and stir until the paste is smooth. Add the mixture to the stew and stir well to dissolve. Bring the stew to a boil reduce heat and simmer for 3-4 min. until thickened. Discard thyme sprigs if using fresh and adjust seasoning.
I use chuck roast and cut into cubes. I never really measure exactly and I use corn starch to thicken instead of flour. You can’t hurt this recipe! It is wonderful on a cold wintry night!
God bless, Peggy Arthurs