2 lb. lamb shoulder, in 2 inch cubes
1 tbsp. salt
1/2 tsp. pepper
Water
6 med. potatoes, pared, halved
4 med. onions, peeled, quartered
3 med. carrots, pared, cut into thirds
1 tbsp. flour
Snipped parsley

About 1 hour and 40 minutes before serving: place lamb, salt, and pepper in large kettle or Dutch oven. Add 1 3/4 cups water, bring to a boil, then simmer, covered, 1 hour. Skim excess fat from surface.

Now add potatoes, onions, and carrots. Cook covered for about 1/2 hour or until meat and vegetables are tender. Beat together flour and 1/4 cup water; stir into stew, then bring to a boil. Serve as main dish, sprinkled with parsley. Makes 6 servings.