 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 pounds lamb shoulder steak, cut into 1-inch cubes |
3 tablespoons vegetable oil |
3 1/2 cups water, divided |
4 medium-size yellow squash, sliced |
1 (15-ounce) can pinto beans, drained |
1 (10-ounce) package frozen whole kernel corn |
1 red pepper pod, halved and seeded |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup all-purpose flour |
Directions:
1. Cook lamb in oil in a large Dutch oven over medium heat until browned. Add 3 cups water, squash, pinto beans, corn, pepper pod, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 2 hours.
2. Combine remaining water and flour; stir until smooth. Pour into stew; cook, stirring frequently, until thickened and bubbly. Remove pepper pod; discard.
|
|