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1 lb. lean boneless lamb, cut
in 1-inch cubes
1/2 c. chopped onion
1 Tbsp. cooking oil
1 c. water
1/4 c. dry white wine
1 1/2 tsp. instant chicken
bouillon granules
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. dry mustard
2 carrots, cut into 1-inch
2 potatoes, peeled and cubed
2 stalks celery, sliced into
1-inch pieces
1 c. fresh green beans
1 green pepper, cut into
1-inch pieces
1 Tbsp. cornstarch
2 Tbsp. cold water

In Dutch oven, brown the meat and onion in hot oil.
Drain off fat. Add water, wine, bouillon granules, basil,
thyme and dry mustard. Bring to a boil. Reduce heat; cover
and simmer about 30 minutes or until meat is tender. Add
carrots, potatoes, celery, beans and green pepper. Cover and
simmer for 20 to 25 minutes or until vegetables are tender.
Combine cornstarch and cold water; stir into stew. Cook and
stir until thickened and bubbly. Cook and stir 1 to 2 minutes

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