1 lb. boneless lamb or boneless beef chuck roast, cut into 3/4-inch pieces
4 c. beef broth
2 medium onions, cut into wedges
1/4 tsp. pepper
1 bay leaf
4 medium potatoes, peeled and quartered
6 medium carrots, sliced 1/2-inch thick (3 c.)
1/2 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/2 c. cold water
1/4 c. flour
sprigs of fresh thyme (optional)

In a large saucepan, combine lamb or beef, beef broth, onions, pepper and bay leaf. Bring to boiling and reduce heat. Cover and simmer for 45 minutes. Skim off the fat. Add the potatoes, carrots, dried thyme and basil. Bring to boiling and reduce heat. Cover and simmer for 30 to 35 minutes more or until vegetables are tender. Remove bay leaf and discard.

Stir together the cold water and flour. Stir into the stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with some salt and pepper. Garnish with the thyme, if you like.

Makes 6 servings.