Italian Lamb Stew

INGREDIENTS

2 pounds of boneless shoulder of lamb cut in cubes
1/2 cup of flour
4 tbsp of extra virgin olive oil
4 cloves of garlic chopped
4 sprigs of fresh rosemary chopped
1 red onion slice thin
4 carrots peeled and cut into circles
1 red bell pepper cut into slices
5 small red potatoes unpeeled and cut in half
1 28oz can of chopped tomatoes
1 cup of beef broth
1/2 cup of red wine
Salt and pepper to taste

PREPARATION
Dredge lamb in flour.
In a large pot heat oil and brown lamb.
Toss in garlic and rosemary and sauté for 2 minutes.
Add carrots, potatoes, peppers, onions and tomatoes and stir.
Add broth and wine and cook around 1 and a half hours until meat is very tender.