Lamb Stew With Spring Vegetables

• Cooking spray
• 1 1/2 pounds lamb stew meat, cut into 1/2-inch pieces
• 1/2 cup finely chopped onion
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/2 pound small red potatoes, quartered
• 1/4 pound baby carrots
• 1/4 pound radishes, halved
• 4 thyme sprigs
• 1 cup frozen green peas
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion; cook 5 minutes or until browned on all sides.
2. Add flour and cook, stirring constantly, 1 minute. Stir in wine, and simmer 2 minutes. Add chicken broth; simmer, covered, 10 minutes or until lamb is tender. Add potato, carrots, radishes, and thyme; simmer, uncovered, 12 minutes or until potato is tender. Add peas, and simmer 5 minutes. Stir in parsley, salt, and pepper. Discard thyme sprigs before serving.

cooking spray, lamb stew meat, onion, flour, white wine, chicken broth, red potatoes, carrots, radishes, thyme, frozen green peas, parsley, salt, pepper

Taken from www.myrecipes.com/recipe/lamb-stew-with-spring-vegetables (may not work)