Springtime Lamb Stew

• 2 tablespoons olive oil
• 1 lb lean lamb, cubes
• salt
• pepper
• 2 garlic cloves, minced
• 3 cups diced frozen hash browns with onions and peppers (Ore-Ida Potatoes O'Brien)
• 2 tablespoons all-purpose flour
• 2 (14 1/2 ounce) cans beef broth
• 2 tablespoons red wine
• 1 cup chopped carrot
• 12 cup frozen peas
• 14 cup chopped of fresh mint

1. Let the olive oil get heated in a large soup pot over medium-high heat.
2. Add in lamb cubes; cook, stirring occasionally, 3-4 minutes or until well browned.
3. Season with salt and pepper; stir in garlic.
4. Add in frozen potatoes; stir and cook 1 minute until the potatoes are heated.
5. Stir in the flour; make sure it is well distributed.
6. Add in beef broth, wine, carrots, and peas; bring to a boil, stirring constantly to scrape up any browned bits stuck to the bottom of the pot.
7. Lower heat to med-low, cover, and simmer 25-30 minutes or until lamb and carrots are tender.
8. Ladle stew into shallow bowls; sprinkle some chopped mint on top of each serving.

olive oil, lean lamb, salt, pepper, garlic, frozen hash browns, flour, beef broth, red wine, carrot, frozen peas, mint

Taken from www.food.com/recipe/springtime-lamb-stew-155787 (may not work)