Herbed Lamb Stew

Ingredients

• 1 pound lamb or pork stew meat, cut into 3/4-inch cubes
• 2 tablespoons cooking oil
• 2 cups beef broth (see recipe, page 372, or tip, page 373)
• 1 cup dry red wine or beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried marjoram, crushed
• 1 bay leaf
• 2 cups peeled potatoes cut into 1/2-inch cubes
• 1/2 cups sliced carrots
• 1/2 cups celery cut into 1/2-inch slices
• 1/4 cup chopped onion
• 1/2 cup dairy sour cream
• 3 tablespoons all-purpose flour

Instructions

1. In a large saucepan brown meat, half at a time, in hot oil. Drain fat. Return all meat to pan. Add broth, wine, garlic, marjoram, bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling: reduce heat. Cover; simmer 20 minutes or till nearly tender.
2. Stir in potatoes, carrots, celery, and onion. Return to boiling: reduce heat. Cover; simmer about 30 minutes or till tender.
3. Discard bay leaf. Mix sour cream and flour. Stir 1/2 cup of the hot liquid into sour cream mixture. Return to pan. Cook and stir till bubbly. Cook and stir 1 minute.
4. Microwave directions: In a quart casserole, brown meat and onion, covered, on 100% power (high) 6 to 8 minutes or till meat is no longer pink; stir once. Drain. Stir 1 1/4 cups broth, wine, garlic, marjoram, bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon pepper into meat mixture. Cover; simmer on high for 5 to 10 minutes or till boiling; stir once. Add vegetables. Cook, covered, on 70% power (medium-high) 15 to 20 minutes or till tender; stir once. Discard bay leaf. Mix sour cream and flour. Stir in 1/2 cup hot liquid. Return to casserole. Cook, uncovered, on high 6 to 9 minutes or till bubbly, stir every minute. Cook 1 minute more.