Lamb Stew

• 3 pounds lamb shoulder boneless, cut into 2 " cubes
• salt
• 3 tablespoons olive oil
• 1 tablespoon butter
• 1 carrot sliced
• 2 onions choped
• 3 tablespoons flour
• 3 cups beef broth rich
• 1 cup wine white or red
• 16 ounces plum tomatoes drained and chopped
• 2 cloves garlic mashed
• 2 teaspoons rosemary
• 1 teaspoon thyme
• 1 bay leaf
• 1/4 pound white onions small, peeled, I don't do this
• 3/4 pound potatoes red or white, peeled and quartered
• 3/4 pound baby carrots
• 1 1/2 cups frozen peas
• 1/2 pound snow peas

1. Season lab with salt and pepper to taste, brown in heavy pan over high heat with olive oil and butter.
2. Remove meat, lower heat and brown slice carrots and chopped onions until golden
3. Return lamb and juices to pan, sprinkle flour over mean, still well for 2 minutes. Add broth and wine, scrap particles off the bottom. Add tomatoes, garlic and herbs
4. Simmer, bake at 350 for an hour OR transfer to a crockpot on low and cook til tender- add in small onions, potatoes and baby carrots and cook til tender (if using a crock pot you can add all at the same time if you are heading out the door
5. Blanch peas and snow peas in boiling water for one minute, plunge into cold water, drain and add to stew just before serving (I usually add earlier)

lamb shoulder, salt, olive oil, butter, carrot, onions, flour, beef broth rich, wine white, tomatoes, garlic mashed, rosemary, thyme, bay leaf, white onions, potatoes, carrots, frozen peas, snow peas

Taken from www.yummly.com/recipe/Lamb-Stew-975901 (may not work)