Lamb Stew with Vegetables

3 pounds boneless lamb stewing meat -- well trimmed

1/2 cup flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon leaf thyme

1/4 teaspoon pepper

1/4 teaspoon garlic powder -- optional

1 14 oz can beef broth

4 potatoes -- peeled and cubed

3 large carrots -- peel, slice thin

8 small white onions

1 10 oz pkg 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 ingre dients except peas in Crock-Pot; stir well. Cover and cook on Low for 10 to 12 hours. One hour before serving, turn to High and stir in frozen peas. Cover and cook until done. Serves 6 to 8

Note: pease may be added at beginning of cooking, but will darken slightly.