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Lamb Stew With Vegetables Recipe
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3 pounds boneless lamb stewing meat -- well trimmed 1/2 cup flour 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon leaf thyme 1/4 teaspoon pepper 1/4 teaspoon garlic powder -- optional 1 14 oz can beef broth 4 potatoes -- peeled and cubed 3 large carrots -- peel, slice thin 8 small white onions 1 10 oz pkg frozen peas Wipe off any collected juices from lamb. Combine flour with salt, sugar, thyme , pepper and garlic powder; toss with lamb to coat thoroughly. Place all ingre dients except peas in Crock-Pot; stir well. Cover and cook on Low for 10 to 12 hours. One hour before serving, turn to High and stir in frozen peas. Cover and cook until done. Serves 6 to 8 Note: pease may be added at beginning of cooking, but will darken slightly.
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