Traditional Lamb Stew

• 1-1/2 pounds lamb stew meat
• 2 tablespoons olive oil, divided
• 3 large onions, quartered
• 3 medium carrots, cut into 1-inch pieces
• 4 small potatoes, peeled and cubed
• 1 can (14-1/2 ounces) beef broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced chives
• 1/2 teaspoon minced fresh thyme

1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
2. Remove from the heat. Cover and bake at 350u0b0 for 50-60 minutes or until meat and vegetables are tender.
3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

lamb stew meat, olive oil, onions, carrots, potatoes, beef broth, salt, pepper, butter, flour, parsley, chives, thyme

Taken from www.tasteofhome.com/recipes/traditional-lamb-stew/ (may not work)