2 lb. boneless lamb shoulder, cut in 1 1/2" pieces
2 1/4 tsp. salt
1/8 tsp. pepper
1 bay leaf
3 c. boiling water
1/4 c. flour
2 lg. onions, cut up
4 med. potatoes, quartered
1/3 c. chopped celery
2 lg. carrots, cut in 1" slices
2 tbsp. chopped parsley

In kettle combine lamb, salt, pepper and bay leaf with boiling water; boil. Reduce heat; simmer, covered, for 1 hour. Add vegetables. Bring to boil; reduce heat and simmer, covered, 20 minutes or until vegetables and lamb are tender. Remove bay leaf.

In small bowl combine flour and 1/4 cup water to form smooth paste. Stir flour mixture into hot stew. Add parsley. Bring to gentle boil and continue boiling until stew is thickened. Makes 6 servings.