Using bone-in stew excites the tastebuds with flavour!
More effort to enjoy, but you will benefit with taste!
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
5 lbs bone-in stewing lamb (OR 3 lbs boneless stewing lamb)
2 tbsp vegetable oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tbsp dried parsley flakes
2 tsp dried rosemary, crushed
1/4 tsp garlic powder
4 large carrots, cut into half inch chunks
4 medium potatoes, peeled and cut into one inch pieces
1/2 lb fresh button mushrooms, halved
1 1/2 cups frozen peas
In a large resealable plastic bag, combine flour, salt and pepper; add lamb and toss to coat. In a Dutch oven, brown the lamb in oil; drain. Transfer to a large oven-safe dish if you want to use the oven method of cooking. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours, or bake, covered at 325° for 2 hours. Add carrots, potatoes and mushrooms; cover and cook 1 hour longer or until meat is tender. Add peas; heat through.