Lamb Stew

Sometimes being a home cook you have to know to improvise when things don't work out the way they were planned. I put this stew in the slow cooker first thing this morning and came home to find that it tripped the breaker and was not cooking all day like I had thought so now what?? I threw it in a pot and started to boil it. Yes dinner is going to be a little later than planned but it will get done. Here is what you will need to make this dish

2-3 pounds good quality lamb or beef stew meat
3 large potatoes
4-5 medium carrots
1 medium yellow onion
All spices to taste

Cumin
Salt
Black pepper
Garlic powder
Moroccan 7 spice
Coriander powder
Chili powder
Turmeric
Moroccan saffron
I also used a soup base cube bullion will work or if you use chicken or beef stock then you can dial down the spices
2 bay leaves
1 teaspoon marjoram
6 cups water or tick of choice
1 tablespoon corn starch
4 cups frozen mixed vegetables
3 stocks celery
1 can chick peas

6 prices rye bread
12 slices mozzarella cheese

I put the everything but the frozen vegetables and cornstarch in the slow cooker and turn it on low to cook for 8 hours or high to cook for 4 then one the stew is almost done I add the frozen veggies and take some of the soup liquid and put it in a bowl with the corn starch and make a slurry then add it all back to the stew this will thicken it a little then serve with bread and crackers or whatever you want. Even a mistake can turn into a family favorite.. I toasted the rye bread in the oven then put the cheese slices on them and broiled them until golden brown and crispy