Categories: chili, chowder, stew

Ingredients

• 1 lb. boneless lamb or boneless beef chuck roast, well trimmed and cut into 3/4 inch pieces
• 4 cups lower-sodium beef broth
• 2 medium onions, cut into wedges
• 1/4 tsp. black pepper
• 1 bay leaf
• 4 medium potatoes, peeled and cut into quarters (about 1 1/2 lbs.)
• 6 medium carrots, cut into 1/2 inch slices
• 1/2 tsp. dried thyme
• 1/4 tsp. dried basil
• 1/2 cup cold water
• 1/4 cup flour
• Coarse salt to taste

Directions

1. In a large saucepan, combine meat, broth, onions, pepper and bay leaf. Bring to boil; reduce heat.
2. Cover and simmer 45 minutes; skim fat. Add potatoes, carrots, thyme and basil. Bring to boil; reduce heat. Cover, and simmer 30 to 35 minutes or until vegetables are tender. Discard bay leaf.
3. In a small bowl, stir together water and flour. Add to stew. Cook and stir until thickened and bubbly. Season to taste with salt and additional pepper.

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