Lamb Stew with Mixed Vegetables

Ingredients

• 2 tablespoons all-purpose flour
• 1 (14.5 oz.) can low-sodium beef broth
• 2 tablespoons unsalted butter
• 1 (1 lb.) bag frozen mixed vegetables, thawed
• 1 onion, chopped
• 1 (14.5 oz.) can diced tomatoes
• 2 pounds boneless lamb stew meat
• + 1 more ingredients
• • Salt and pepper

Pat lamb dry; season with salt and pepper. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Working in batches, brown lamb on all sides, 5 minutes per batch. Transfer to a slow cooker. Add onion to skillet and cook, stirring, until lightly browned, 3 minutes. Add broth and tomatoes. ...

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