Ingredients: 3 lbs. boneless lamb, shoulder or leg, cut into medium sized cubes 1 jar Greenleaf Early Peas and Baby Carrots 1 jar Greenleaf Haricots Verts 2 tbsp vegetable oil 3 tbsp butter 1/3 cup flour 3 cups beef broth 6 parsley sprigs 1 bay leaf 1 tsp thyme 1 sprig of rosemary 2 garlic cloves, minced 1 small onion 3 cloves 1 tbsp tomato paste 12 small new potatoes 24 pearl onions 2 tablespoons chopped parsley salt and pepper Directions: Heat the oil and butter in a large pan over high heat. Add the lamb and brown on all sides. Season with salt and pepper and sprinkle with the flour. Stir to blend, then pour in the broth, stirring until smooth. Stick the cloves into the onion and add the parsley, bay leaf, thyme, rosemary, garlic, onion with cloves and tomato paste. Stir and cover. Simmer over low heat for 2 hours or until the meat is tender. Discard the cloves, sprigs of parsley, sprig of rosemary and bay leaf. In a large pot of boiling salted water, cook the potatoes until just tender. Remove them from the pot and add them to the stew. Stir the remaining vegetables into the stew. Reheat everything, then pour the stew into a heated serving dish and sprinkle with the chopped parsley. Serves 4-6.