2 lb. boneless lamb, cut 1 1/2 in. cubes
2 1/4 tsp. salt
1/2 tsp. pepper
1 sm. bay leaf
3 c. boiling water
2 lg. onions, quartered
4 med. potatoes, pared and quartered
1/3 c. chopped celery
2 lg. carrots, 1/2 slices
1/4 c. flour
2 tbsp. chopped parsley

In medium kettle, combine lamb, salt, pepper and bay leaf with boiling water; bring to boiling. Reduce heat, simmer covered for 1 hour. Add onion, potato, celery and carrot to boiling. Reduce heat; simmer for 20 minutes or until vegetables and lamb are tender. Remove bay leaf. In small bowl, combine flour and 1/4 cup water. Mix to form smooth paste. Stir flour mixture into hot stew. Add parsley. Bring to boiling stirring boil until stew is thickened.