Old Fashioned Lamb Stew
|All purpose flour||1⁄4 Cup (4 tbs)|
|Boneless lamb||3 Pound, cut into 3 inch pieces|
|Cooking oil||2 Tablespoon|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Onion||1 Medium, cut in eighths|
|Dried parsley flakes||1 Tablespoon|
|Dried rosemary||2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Carrots||4 Large, cut into 1/2 inch pieces|
|Potatoes||4 Medium, peeled and cut into 1 inch pieces|
|Frozen peas||10 Ounce (1 Package)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
In a large resealable plastic bag, combine the flour, salt and pepper; add lamb and toss to coat.
In a Dutch oven, brown the lamb in oil; drain.
Add the tomatoes, onion, parsley, rosemary and garlic powder.
Cover and simmer for 2 hours.
Add the carrots and potatoes; cover and cook 1 hour longer or until the meat is tender.
Add peas and mushrooms; heat through.
Thicken if desired.