Lamb Stew

• 2 tablespoons olive oil
• 2 onions peeled, diced
• 2 cloves garlic peeled and crushed
• 2 pounds meat fat lamb stew, removed, cut into 2 inch chunks
• 1 tablespoon all-purpose flour
• salt
• pepper
• 1 cup white wine
• 2 cups water
• 3 carrots peeled, sliced
• 3 parsnips peeled, sliced
• 4 potatoes peeled, quartered
• 1/2 cup frozen peas
• 1 tablespoon parsley finely chopped

1. In a heavy-based cooking pot with a lid heat the oil and saute the onion until soft and translucent. Add the garlic and continue stirring for 2 mins. Set onion and garlic aside in a small bowl.
2. Add more oil to the pan if necessary. In a plastic bag, toss the meat in flour, salt and pepper. Shake off excess flour, then in batches, brown the meat in the pan. Once all the meat is seared, return it to the pan and add the wine. It should bubble furiously, then add water and cover, reducing heat to low. Allow to simmer 30 mins.
3. Add the carrots and parsnips and stir, replacing the lid. Cook for another 30 mins then add the potato chunks and let simmer for 25 more mins.
4. 5 mins before serving add the peas and sprinkle parsley on top.

olive oil, onions, garlic, lamb stew, flour, salt, pepper, white wine, water, carrots, parsnips, potatoes, frozen peas, parsley

Taken from www.yummly.com/recipe/Lamb-Stew-1401046 (may not work)