Lamb Stew

INGREDIENTS:

1 1/2 pounds lamb stew meat

2 tablespoons olive oil, divided

3 large onions, quartered

3 medium carrots, cut into 1 inch pieces

4 small potatoes, peeled and cubed

1 (14.5 ounce) can beef broth

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon butter

1 tablespoon all-purpose flour

1 1/2 teaspoons minced fresh parsley

1 1/2 teaspoons minced chives

1/2 teaspoon minced fresh thyme

DIRECTIONS:

1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon; set aside. Add onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. add potatoes, broth, salt, pepper and lamb. bring to a boil. Remove from the heat. Cover and bake at 350 degrees F for 50-60 minutes or until meat and vegetables are tender.
2. With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.