Traditional Lamb Stew - Restaurant Association of Nova Scotia

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 can (14-1/2 ounces) 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