about 8 1/2 cups

How to Make It

Step 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.

Step 2

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

Oxmoor House Homestyle Recipes

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