Lamb Stew With Spring Vegetables

Name: Lamb Stew With Spring Vegetables
Ingredients: 3 tablespoons Vegetable oil; 2 pounds Boneless lamb shoulder; Salt; Black pepper, freshly ground; 1 Onion coarsely chopped; 1 Carrot sliced; 3 tablespoons Flour; 4 cups Beef stock or canned broth; 1 cup Drained and chopped canned tomatoes; 1/2 cup Dry white wine; 2 Garlic cloves minced; 1 teaspoon Dried rosemary crumbled; 1 teaspoon Dried thyme crumbled; 1 Bay leaf; 1/2 pound Small white onions; 1/2 pound Baby carrots peeled and trimmed; 1/2 pound Very small new potatoes scrubbed; 1 cup Peas