Crock Pot Rustic Lamb Stew

The original recipe here called for rutabagas, but I changed it to potatoes and added herbs.

• Ready In: 10 hrs 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  boneless lean lamb stew meat, cut in 1 inch cubes
• 1  teaspoon salt, divided
• 1⁄2 teaspoon pepper
• 1⁄4 cup all-purpose flour
• 2  teaspoons  vegetable oil (I use olive)
• 1⁄2 teaspoon thyme
• 1  teaspoon rosemary, crushed
• 1  large onion, sliced thin
• 2  cups water
• 1  cup  baby carrots (1/2 pound or as many as you want)
• 2  cups  diced potatoes
• 1  cup  frozen peas, thawed

Directions

1. Sprinkle lamb with 1/2 t salt and the pepper.
2. Coat with flour.
3. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
4. Brown lamb a few pieces at a time in the hot oil.
5. Remove to crock pot with slotted spoon.
6. Reduce heat to medium.
7. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
8. Stir in the water scraping up browned bits on bottom of pot.
9. Transfer onion mixture to the crock pot; add carrots and potatoes.
10. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
11. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.