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Indian Stew

Yield about 8 1/2 cups


  • 2 pounds lamb shoulder steak, cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 3 1/2 cups water, divided
  • 4 medium-size yellow squash, sliced
  • 1 (15-ounce) can pinto beans, drained
  • 1 (10-ounce) package frozen whole kernel corn
  • 1 red pepper pod, halved and seeded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour

How to Make It

  1. Cook lamb in oil in a large Dutch oven over medium heat until browned. Add 3 cups water, squash, pinto beans, corn, pepper pod, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 2 hours.

  2. Combine remaining water and flour; stir until smooth. Pour into stew; cook, stirring frequently, until thickened and bubbly. Remove pepper pod; discard.

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