Hearty Lamb and Vegetable Stew

• 1 1/2 pounds lamb stew meat, cut into 1-inch pieces
• 1 tablespoon all purpose flour
• 3 tablespoons olive oil
• 1 large green bell pepper, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 3 3x1/2-inch strips lemon peel
• 2 garlic cloves, chopped
• 2 small bay leaves
• 2 cups low-salt chicken broth
• 1 tablespoon tomato paste
• 4 medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
• 1 cup frozen petite peas
• Chopped fresh parsley

1. Place lamb in large bowl.
2. Sprinkle with salt and pepper.
3. Add flour and toss to coat.
4. Heat 2 tablespoons oil in heavy large pot over medium-high heat.
5. Add half of lamb and saute until brown, about 5 minutes.
6. Using slotted spoon, transfer lamb to medium bowl.
7. Repeat with remaining lamb.
8. Heat remaining 1 tablespoon oil in same pot.
9. Add bell pepper, onion, lemon peel, garlic, and bay leaves.
10. Saute until onion begins to soften, about 5 minutes.
11. Return lamb and any accumulated juices to pot.
12. Add broth and tomato paste.
13. Bring to boil, scraping up browned bits.
14. Reduce heat to medium-low.
15. Cover and simmer 50 minutes.
16. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer.
17. Add peas.
18. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes.
19. Discard bay leaves.
20. Season stew to taste with salt and pepper; ladle into bowls.
21. Sprinkle with parsley.

lamb stew meat, flour, olive oil, green bell pepper, onion, garlic, bay leaves, lowsalt, tomato paste, carrots, frozen petite peas, fresh parsley

Taken from www.epicurious.com/recipes/food/views/hearty-lamb-and-vegetable-stew-107488 (may not work)