Take the cubed lamb and coat them in flour a few pieces at a time. Place the lamb in a resealable bag along with a third of a cup of flour and coat by shaking.

Place two tablespoons of oil in a pan with the lamb, cook in a dutch oven until browned, then set the lamb aside. Do this in two batches.

Add onions to the same pan and saute them in the remaining oil. Once they are tender, add garlic and cook for a further minute.

Add beef broth to the pan and stir the ingredients before returning the lamb. Bring the contents to a boil, then reduce the heat, cover the pan, and simmer for one hour.

When the meat is suitably tender, add the potatoes and carrots to the pan, then recover it and cook for 20 minutes. Do the same with the peas, cooking them for a further 10 minutes.

Once the vegetables are tender, add seasonings to the pan. These include salt, pepper, dried thyme, and Worcestershire sauce.

Take the remaining flour and add water, stirring them together until the mixture is smooth. Once properly combined, stir this mixture into the stew

Bring the stew to a boil and stir together further for at least two minutes until it is thickened.