Lamb Stew

This is an awesome stew. Great for blustery, cold weather.

• Ready In: 2 hrs 50 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 2  lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes
• 1  yellow onion, quartered
• 3  garlic cloves, minced
• 2 1⁄2 cups  chicken stock (homemade chicken stock yields the best result) or 2 1⁄2 cups  canned low sodium chicken broth (homemade chicken stock yields the best result)
• 1  cup dry white wine
• 2  tablespoons tomato paste
• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon  chopped fresh thyme
• 1  bay leaf
• 1⁄2 teaspoon salt (or to taste)
• 1⁄4 teaspoon pepper (or to taste)
• 3  carrots, cut into 1 1/2-inch pieces
• 4  small  red potatoes, unpeeled and quartered
• 1  green bell peppers or 1  red bell peppers or 1  yellow bell pepper, cut into wedges
• 1⁄4 cup cold water
• 2  tablespoons flour
• 1⁄4 cup  chopped fresh parsley
•  fresh rosemary

Directions

1. Heat the oil in a Dutch oven over medium-high heat.
2. Add in the lamb and stir/saute for 5-10 minutes or until browned.
3. Lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
4. Add in stock and wine; stir to loosen browned bits.
5. Add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
6. Cover and bake in a 350° oven for about 40 minutes.
7. Add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
8. For a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
9. Sprinkle with parsley and garnish with rosemary sprigs.