Herbed Lamb Stew

1 pound lamb or pork stew meat, cut into 3/4 inch cubes

2 tablespoons cooking oil

2 cups beef broth

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 1/2 cups sliced carrots

1 1/2 cup celery cut into 1/2 inch slices

1/2 cup chopped onion

1/2 cup dairy sour cream

3 tablespoons all-purpose flour

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. Stir in potatoes, carrots, celery and onion. Return to boiling; reduce heat.

Cover; simmer about 30 minutes or till tender. Discard bay leaf. Mix sour cream and flour. Stir 1/2 cup of the liquid into sour cream mixture.

Return to pan. Cook and stir till bubbly. Cook and stir 1 minute. Makes 4 main-dish servings.

TIPS

Cutting Stew Meat

An economical way to make stew it to cut up your own stew meat. If the recipe calls for beef, buy a beef chuck pot roast; for pork, a pork blade roast; for lamb, a lamb shoulder roast. Trim the eparable fat from the meat then cut the meat into the size cubes the recipe calls.

Broth Substitutions

When you don't have time to make your own beef or chicken broth, try one of these convenience products; ready-to-use canned beef or chicken broth, canned condensed beef or chicken broth, or instant beef, chicken, or vegetable bouillon granules or cubes. Mix both the canned condensed broth and bouillon granules or cubes according to package directions before use.