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:

In an oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon and set aside. Add onions, carrots and remaining oil to pan. Cook for 5 minutes or until the 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.

With a slotted spoon, remove the meat and vegetables to a large bowl. Then keep them warm. Pour the pan juices into another bowl and set them aside. In the Dutch oven, melt the 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.