From Pam Johnson

Herbed Lamb Stew

1 lb cubed lamb stew meat (fat trimmed)
2 C. Cubed (or sent through salad shooter on slice) Potatoes
2 T oil
2 C. Sliced carrots
3 C. beef broth (or any kind of broth)
1 C. sliced celery
½ C. chopped onion
2 cloves minced garlic
½ C. Sour Cream
1 tsp. Marjoram (or oregano or basil, or whatever kind you have on hand that sounds good)
3 T. flour
1 bay leaf

Brown meat in oil. Drain and place in slow cooker. Add broth, garlic, marjoram, bay leaf and vegetables. Cover & cook on low 4-5 hours. Discard bay leaf. Mix sour cream and flour. Stir into crock. Cook 2 hours longer; or until thickened. Salt and pepper to taste. This is very versatile for experimenting. You can just add a bunch more of the ingredients to fill up your crockpot. You just want to be sure to watch you liquid levels, and add enough flour to thicken accordingly. Serves a bunch of hungry cold hunters easy!