Irish Lamb Stew

There is nothing more satisfying than a hearty, nutritious stew on a cold day. Beef stew is good, but lamb adds a little something special and different. This is an easy stew to make and quite forgiving. If you have a homemade beef or even lamb stock on hand, be sure to use that. The sweet potatoes help to flavor and thicken the stew, but you can add more stock for a thinner stew. I served this stew in bread bowls, and it is pictured below in one of them, surrounded by the delicious, hollowed-out bread pieces. 

Irish Lamb Stew
6 center loin lamb chops, cut into small cubes
all-purpose (plain) flour
2 Tablespoons oil
3 medium carrots, in rondelles
2 medium onions, medium dice
1 large sweet potato, large dice
salt and ground black pepper, to taste
garlic powder and dried rosemary, to taste
lamb stock, beef stock, or water plus beef bouillon seasoning, brought to a boil
1 can peas

Dredge the lamb in the flour. Heat the oil in a large pot, then sear the lamb until browned well on both sides. Stir in the carrots, onion, and sweet potato until well coated in oil. Allow to sweat, without browning, for a few minutes. 
Stir in the spices, then pour the hot stock over top, enough to fully cover the contents of the pot. Bring to a boil.
Simmer for approximately 1 1/2 hours until stew is well thickened. Stir in the peas.