Lamb Stew with Cipolline Onions and Potatoes

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1/4 cup olive oil

3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2 to 2-inch pieces

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

3 garlic cloves, finely chopped

1 1/2 cups dry red wine

3 1/2 cups beef broth

1 (15-ounce) can diced tomatoes with juices

1 tablespoon tomato paste

18 small cipolline onions

12 small red-skinned potatoes, halved

2 large carrots, peeled, cut into 1-inch pieces