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