Crock Pot Rustic Lamb Stew

• 1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 teaspoons vegetable oil (I use olive)
• 1/2 teaspoon thyme
• 1 teaspoon rosemary, crushed
• 1 large onion, sliced thin
• 2 cups water
• 1 cup baby carrots (1/2 pound or as many as you want)
• 2 cups diced potatoes
• 1 cup frozen peas, thawed

1. Sprinkle lamb with 1/2 t salt and the pepper.
2. Coat with flour.
3. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
4. Brown lamb a few pieces at a time in the hot oil.
5. Remove to crock pot with slotted spoon.
6. Reduce heat to medium.
7. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
8. Stir in the water scraping up browned bits on bottom of pot.
9. Transfer onion mixture to the crock pot; add carrots and potatoes.
10. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
11. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

boneless lean lamb stew meat, salt, pepper, flour, vegetable oil, thyme, rosemary, onion, water, baby carrots, potatoes, frozen peas

Taken from www.food.com/recipe/crock-pot-rustic-lamb-stew-17210 (may not work)