1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes
1 tsp. salt
1/2 tsp. pepper
1/4 cup all purpose flour
2 tbsp. vegetable oil
1 lg. (1 cup) onion, sliced thin
2 cups water
1 cup baby carrots
2 cups diced rutabaga or turnips
1 cup frozen peas, thawed

Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to Crock Pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Transfer onion mixture to the Crock Pot; add carrots and rutabaga. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
Serves 4.