3 carrots peeled and sliced into small peices
3 handfuls of small finger size potatoes cut in half
1 onion fine chopped
1 bulb of garlic peeled and choppe
3 stalks of celery chopped
Leftover roasted lamb chopped
1 tablespoons olive oil in sauce pan heat add chopped vegetables and meat sauté 5 minutes then add .
Salt and pepper to taste.
1 quart of stock note* I saved the liquid from the roast and used it and added 2 cups of water
Boil until vegetables are tender
3 tablespoons cornstarch mixed with 1 cup cold water
Add to stew and cook 5 more minutes then turn off and serve hot with bread or biscuits .
Note* you can use roasted beef in place of lamb or roasted chicken it’s a good way to use leftover roasted meat