Lamb Stew - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, peeled, diced
2 cloves garlic, peeled and crushed
2 lbs lamb stew meat, fat removed, cut into 2 inch chunks
1 tbsp all purpose flour
None None salt and pepper
1 cup white wine
2 cups water
3 None carrots, peeled, sliced
3 None parsnips, peeled, sliced
4 None potatoes, peeled, quartered
1/2 cup frozen peas
1 tbsp parsley, finely chopped

Preparation

In a heavy-based cooking pot with a lid heat the oil and saute the onion until soft and translucent. Add the garlic and continue stirring for 2 mins. Set onion and garlic aside in a small bowl.
Add more oil to the pan if necessary. In a plastic bag, toss the meat in flour, salt and pepper. Shake off excess flour, then in batches, brown the meat in the pan. Once all the meat is seared, return it to the pan and add the wine. It should bubble furiously, then add water and cover, reducing heat to low. Allow to simmer 30 mins.
Add the carrots and parsnips and stir, replacing the lid. Cook for another 30 mins then add the potato chunks and let simmer for 25 more mins.
5 mins before serving add the peas and sprinkle parsley on top.