Quick Spring Lamb and Vegetable Stew

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
• kosher salt and black pepper
• 4 carrots, cut into 3-inch sticks
• 1 onion, sliced
• 1 tablespoon all-purpose flour
• ½ cup dry white wine
• 2 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes, drained
• 4 ounces green beans, cut into small pieces (about 1 cup)
• 1 cup fresh flat-leaf parsley, chopped

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