Ingredients
1/3 cup plus 1 tablespoon all-purpose flour, divided1-1/2 pounds lamb stew meat, cut into 1-inch cubes3 tablespoons olive oil, divided3 medium onions, chopped3 garlic cloves, minced4 cups reduced-sodium beef broth2 medium potatoes, peeled and cubed4 medium carrots, cut into 1-inch pieces1 cup frozen peas1 teaspoon salt1 teaspoon dried thyme1/2 teaspoon pepper1/2 teaspoon Worcestershire sauce2 tablespoons water
Preparation
Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
