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“This is an awesome stew. Great for blustery, cold weather.”
READY IN:
2hrs 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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