Lamb Stew

Ingredients:

• 2 pounds lamb meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons flour
• 2 cups beef broth
• 4 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add lamb meat and cook until browned on all sides.
3. Add onion and garlic to the pot and sauté for 2-3 minutes.
4. Season with salt and pepper.
5. Sprinkle flour over the meat and vegetables and stir to coat.
6. Pour in beef broth and stir to combine.
7. Add carrots and potatoes, stirring to evenly distribute.
8. Bring stew to a simmer, then reduce heat to low and cover the pot.
9. Let stew simmer for 1 hour, stirring occasionally.
10. Add frozen peas to the pot and stir to combine.
11. Let stew simmer for an additional 15 minutes, or until meat is tender and vegetables are cooked through.
12. Sprinkle fresh parsley over the stew before serving.