Thick And Hearty Stew

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb cubed lamb roast (or beef roast, or venison roast, or stew meat--i use left-over)
• 1 (8 ounce) can tomato sauce
• salt (to taste)
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon fresh ground pepper
• 1 clove minced garlic (or more if desired)
• 1 medium onion, chopped
• 1 cup baby carrots, rinsed
• 2 large potatoes, peeled and sliced 1/2 inch thick
• 3 stalks celery, sliced thin
• 1/2 cup lentils
• 1 cup frozen lima beans
• 1/2 cup frozen peas
• 5 cups water

Recipe

• 1 brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
• 2 simmer while preparing celery and potatoes, approximately 10 minutes.
• 3 add celery and potatoes to soup stock.
• 4 add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
• 5 it may be necessary to add more water.
• 6 serve.