3 lbs. boneless lamb stewing meat, well trimmed
1/2 c. flour
2 tsp. salt
1 tsp. sugar
1/2 tsp. leaf thyme
1/4 tsp. pepper
1/4 tsp. garlic powder (optional)
1 can (14 oz.) beef broth
3 to 4 potatoes, peeled and cubed
3 lg. carrots, pared and thinly sliced
6 to 8 sm. white onions
1 pkg. (10 oz.) frozen peas

Wipe off any collected juices from lamb. Combine flour with salt, sugar, thyme, pepper and garlic powder; toss with lamb to coat thoroughly. Place all ingredients except peas in crockpot; stir well. Cover and cook on low setting for 10 to 12 hours. One hour before serving, turn to high setting and stir in frozen peas. Cover and cook until done. 6 to 8 servings.