Ingredients
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1/2 onion
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1/4 cup flour
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2 tablespoons olive oil
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2 stalks celery, plus some celery leaves, chopped
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4 -6 mushrooms, sliced
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2 teaspoons fresh rosemary
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1/2 teaspoon fresh thyme
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1/4 teaspoon oregano
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1/4 teaspoon sage
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1/8 teaspoon sea salt, to taste
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1/8 teaspoon black pepper, to taste
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1/2 teaspoon paprika
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1/2 teaspoon Worcestershire sauce
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2 tablespoons red wine
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3 cups hot chicken broth
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1 large potato, peeled and cubed
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1/2 lb lamb stew meat
Instructions
- Heat one tablespoon oil in cooking pot.
- Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
- Remove from pot and set aside.
- Heat the other tablespoon oil in the pot and add the meat.
- Sauté over medium heat until browned on all sides.
- Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
- Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
- 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.