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Bucks County Lamb Stew

3 tb Corn oil
2 lb Lamb stew meat; cut in 2" cubes
1 Beef bouillon cube
2 ts Salt
1 Bay leaf
1/4 ts Crushed thyme
4 1/2 c Water
6 Carrots
12 sm White onions
1/4 c Argo-Kingsford Corn Starch

In skillet, heat oil over medium heat. Add beef; brown on all sides. Add next 4 ingredients & 4C water. Cover & bring to boil. Reduce heat & simmer 1-1/2 hours. Add carrots & onions. Simmer 1/2 hour or until tender. Mix corn starch and 1/2C water. Stir into beef mix. Bring to boil, stirring constantly; boil 1 min. Makes 6 servings.

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