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12 ounces boneless American leg of lamb, cut into 1/2-inch cubes
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 can (14.5 oz.) tomatoes, Italian seasoned and diced
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2 medium potatoes, peeled and cut in 1-inch pieces
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2 medium carrots, peeled and cut into 1/4-inch slices
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1 parsnip, peeled and cut into 1/4-inch slices
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8 ounces fresh mushrooms, halved
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1 large onion, chopped
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salt and pepper, to taste
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1 can (14.5 oz.) beef broth, reserve 1/4 cup
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2 tablespoons flour
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