Rosemary Lamb Stew

17 ingredients
8 steps

Ingredients

  • 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)

Directions

  1. 1
    Heat one tablespoon oil in cooking pot.
  2. 2
    Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
  3. 3
    Remove from pot and set aside.
  4. 4
    Heat the other tablespoon oil in the pot and add the meat.
  5. 5
    Saute over medium heat until browned on all sides.
  6. 6
    Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
  7. 7
    Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
  8. 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.

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