Rosemary Lamb Stew

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 lb lamb stew meat
• 1 large potato, peeled and cubed
• 1/2 onion
• 1/4 cup flour
• 3 cups hot chicken broth
• 2 tablespoons olive oil
• 2 stalks celery, plus some celery leaves, chopped
• 4 -6 mushrooms, sliced (optional)
• 2 teaspoons fresh rosemary
• 1/2 teaspoon fresh thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon sage
• 1/8 teaspoon sea salt, to taste
• 1/8 teaspoon black pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon worcestershire sauce
• 2 tablespoons red wine (optional)

Recipe

• 1 heat one tablespoon oil in cooking pot.
• 2 add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
• 3 remove from pot and set aside.
• 4 heat the other tablespoon oil in the pot and add the meat.
• 5 sauté over medium heat until browned on all sides.
• 6 sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
• 7 add hot broth and stir, scraping up any bits stuck to the bottom (i use a wire whisk for this).
• 8 add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.