Old-Fashioned Lamb Stew

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 pounds boneless lamb, cut into 3-inch pieces
• 2 tablespoons canola oil
• 1 can (28 ounces) diced tomatoes, undrained
• 1 medium onion, cut into eighths
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried rosemary, crushed
• 1/4 teaspoon garlic powder
• 4 large carrots, cut into 1/2-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch pieces
• 1 package (10 ounces) frozen peas
• 1 can (4 ounces) mushroom stems and pieces, drained

1. In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours.
2. Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.

allpurpose, salt, pepper, boneless lamb, canola oil, tomatoes, onion, parsley flakes, rosemary, garlic, carrots, potatoes, frozen peas, mushroom stems

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