one pound lamb stew meat, chop into small bite size pieces, removing fat
1 Tbsp season salt
1 tsp black pepper
1 tsp dried tyme
1 tsp dried marjorum
1 tsp dried sage
1 tsp onion powder
3 yellow onions, diced
3 stalks celery, diced
2 large carrots, diced
1 large sweet potato, peeled and diced
3 medium potatoes, peeled and diced
Small package (or half a large package) frozen green beans
fresh garlic, 3 cloves minced
1 cup red wine (Cabernet)
2 Tbsp corn starch
3 1/2 cup water
3 Tbsp Olive Oil, extra virgin
Remove green beans from freezer and set aside. Chop the rest of the veggies and fresh garlic and set aside in a container. Rub lamb cubes with dry spices, season salt and onion powder, set aside. Heat oil in dutch oven. Then brown the lamb cubes on all sides. Once browned, add the frozen green beans and 1 cup water. Bring to a boil. Add the fresh veggies and garlic, one cup red wine 2 cups water. Bring to boil and then simmer until the veggies are tender. Watch and if needed add more water. Mix cornstarch and 1/2 cup warm water. Remove the dutch oven from the heat and add the corn starch mixture. Stir until thickened. If needed to thicken, put back on warm burner and stir. Serve and enjoy.