3 1/2 lbs lamb, cubed (or beef)
1 T flour
1 c water
1 lb frozen pearl onions, thawed
2 1/2 c beef broth
2 1/2 lb potatoes, peeled and cubed
2 T fresh, chopped thyme
1/2 c fresh, chopped chives
In a large skillet, heat olive oil over medium-high heat; brown the lamb. When lamb is just brown, sprinkle the flour over and mix until flour is moist. Remove lamb to a large Crockpot. Pour water into the skillet and scrape up the bits; pour into Crockpot. Add the remaining ingredients to the pot. Cook on low for 5 hours.
Notes: Serve with crusty bread or in bread bowls.
Submitted: Mindy Brooks