Lamb Ragoût

• 1 1/2 pounds lean boneless lamb
• 1 1/2 cups dry red wine
• 2 teaspoons cracked pepper
• 8 large round red potatoes, quartered
• 4 cups pearl onions
• 1/2 cup all-purpose flour
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 4 cups chopped tomato
• 3 cups canned no-salt-added beef broth, undiluted
• 2 tablespoons brown sugar
• 1/2 teaspoon salt

1. Trim fat from meat. Cut meat into bite-size pieces; place in a shallow dish. Combine wine and pepper. Pour over meat, stirring to coat. Cover and marinate in refrigerator 2 hours.
2. Cook potato and onions in a Dutch oven in boiling water to cover 15 minutes. Drain and set aside.
3. Remove meat from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Sprinkle flour over meat, stirring to coat. Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook 6 minutes or until browned; stirring often. Add reserved marinade, chopped tomato, and remaining 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender. Add potato and onions; cook 10 minutes or until bubbly.

lean, red wine, cracked pepper, red potatoes, pearl onions, allpurpose, vegetable cooking spray, vegetable oil, tomato, salt, brown sugar, salt

Taken from www.myrecipes.com/recipe/lamb-ragot (may not work)