1 pound boneless lamb, cut in 1-inch cubes
3 tablespoons flour
2 tablespoons oil
1 envelope dry onion gravy mix
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash pepper
2 cups cold water
4 medium potatoes, peeled, halved, and sliced about 1/2-inch thick
1 1/2 cups frozen green beans

Toss lamb cubes with flour; brown in a large skillet in hot oil. Drain off excess fat. In a separate bowl, combine gravy mix, salt, garlic powder, pepper and cold water; whisk until smooth. Add mixture to meat. Cook, stirring occasionally, until mixture thickens and bubbles. Cover and simmer for 30 minutes. Add sliced potatoes and beans. Return to boiling; reduce heat, cover, and simmer lamb stew for 30 minutes more or until vegetables are tender. Lamb stew recipe serves 4.