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Make-Easy Lamb Stew

3 pounds lean shoulder of lamb, cubed
2 teaspoons salt
2 bay leaves
4 cups water
1 can (1 pound) whole onions, drained
1 can (1 pound) whole potatoes, drained
1 can (1 pound) lima beans, drained
4 Tablespoons flour
1/3 cup cold water
3 Tablespoons chopped parsley
 
1. Combine lamb, salt, bay leaves and water in a kettle or Dutch oven. Heat to boiling; reduce heat; cover; simmer 1 hour, or until meat almost falls off bones.
2. Lift out meat with a slotted spoon; let cool until easy to handle, then take meat from bones and trim off fat.
3. Let fat rise to top of broth and skim off; remove bay leaves. Return lamb to broth; add onions, potatoes, lima beans; cover; heat 15 minutes.
4. Blend flour and water in a small cup; stir into stew. Cook and stir until gravy thickens and bubbles 1 minute. Serve in soup plates or shallow bowls. Sprinkle with chopped parsley.

Makes 8 servings.