This is a crock-pot recipe – we use a lot of those on the farm because we are often outside working for most  of the day and don’t have much time to cook dinner.  It’s wonderful to come into the house at the end of the day and smell the aroma of dinner that’s ready for us.  This is good served with biscuits or Irish wheaten bread.  (recipes also on the website.)

¾ pound boneless lean lamb or mutton stew, cut into 1 inch pieces.

1 clove finely chopped fresh garlic or 1 – 2 teaspoons of prepared minced garlic.

1 medium onion, chopped.

1 tabelspoon chili powder or more, to taste.

2 teaspoons chopped fresh oregano leaves or 1 teaspoon dried oregano.  “Italian seasoning” herb mix works well, too.

¼ teaspoon salt.

2 15 oz. cans of black beans, drained.

2 14 ½ oz. cans of stewed tomatoes, with or without extras like bell peppers, onions etc.

Combine all the ingredients into a 3 ½ quart slow cooker.  Stir well, cover and cook on low for approximately 7 hours.