Lamb Vegetable Stew

Tender lamb makes this stew a hit.

• 3 pounds lamb stew meat, cut into 1-inch cubes
• 1 cup chopped onion
• 2 garlic cloves, crushed
• 6 cups water
• 6 beef bouillon cubes
• 1-1/2 pounds potatoes, pared, cut into 1/4-inch slices (3cups)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon marjoiam1/8 teaspoon thyme leaves
• 1 -20 ounce package frozen peas
• 1/2 cup flour

1. In pot, place stew meat, onion, garlic cloves, water, bouillon cubes, potatoes, salt, pepper, celery seed, marjoram and thyme leaves.
2. Cover and place pot on base. Simmer at Setting #3 1/2 for 7 to 9 hours. One hour before serving add peas and stir in flour. Cover and increase heat to Setting #5 and simmer 1 hour. Keep warm for serving at Setting #2.

Makes 8 to 10 servings.