Lamb stew In a Jiffy – Haylie Pomroy

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
• Sea salt and black pepper
• 4 carrots, cut into 3-inch sticks
• 1 onion, sliced
• 1 cup quartered crimini (baby bella) or button mushrooms
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• 1/2 tablespoon arrowroot powder
• 2 1/2 cups low-sodium chicken broth
• 2 cups chopped fresh tomatoes (or 14.5-ounce can diced tomatoes)
• 4 ounces green beans, cut into small pieces (about 1 cup)
• 1 cup fresh flat-leaf parsley, chopped