3 pounds boneless lamb stewing meat — well trimmed
1/2 cup flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon leaf thyme
1/4 teaspoon pepper
1/4 teaspoon garlic powder — optional
1 14 oz can beef broth
4 potatoes — peeled and cubed
3 large carrots — peel, slice thin
8 small white onions
1 10 oz pkg frozen peas
Wipe off any collected juices from lamb. Combine flour with salt, sugar, thyme , pepper and garlic powder; toss with lamb to coat thoroughly. Place all ingre dients except peas in Crock-Pot; stir well. Cover and cook on Low for 10 to 12 hours. One hour before serving, turn to High and stir in frozen peas. Cover and cook until done. Serves 6 to 8
Note: pease may be added at beginning of cooking, but will darken slightly.