Do NOT skip the mint sour cream with the stew, it really makes the dish special and unique.
1/4 c. vegetable oil
12 ounceslean, boneless lamb, cut into 1-inch cubes(or beef stew meat works fine) 4 cupsbeef broth tt. Kosher Salt tt. pepper 1 bay leaf 3 medium red potatoes, skin-on, cut into medium dice 1 large onion, medium dice
5 carrots, peeled, medium dice 1 t.dried thyme 1 t. dried oregano 1/2 cupcold beer or water 3 T.all-purpose flour 1/2 c. Sour Cream 10 mint leaves, sliced into shreds
Mix the sour cream and shredded mint together and refrigerate.
In a medium stock pot, heat the oil until smoking. Add the lamb or beef and brown. Pour in the beef stock, thyme, and oregano, cover, and let simmer for 1 1/2 hours adding more water if liquid levels get too low. Add the onion, potato, and carrot and let simmer until vegetables are tender, at least 30 minutes.
In a small bowl, mix together flour and water. Pour through a fine meshed sieve into the stew and stir well until the soup thickens. Check seasonings, adding more salt or beef base if needed.