Ingredients
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2 lbs lean lamb stew meat, cut in to 1 1/2 inch cubes
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1 tablespoon olive oil
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4 cloves garlic, minced
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2 large leeks, cleaned & chopped
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4 large carrots, cut into 1 inch pieces
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3 cups celery, chopped
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16 small new potatoes, cut in half
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1 bay leaf
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1 teaspoon dried thyme
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salt and pepper
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4 cups broth (vegetable, Chicken or beef, you may use two cups red or white wine and 2 cups broth , total liquid 4)
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1 cup grated parmesan cheese
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1 cup mushroom, sliced
Instructions
- Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
- Add all the veggies and continue to brown for another 5 minutes.
- Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
- Add spices and 1/2 the cheese.
- Bring to a boil.
- Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
- Let the stew rest 15 minutes before serving.
- Pass the remaining cheese to sprinkle over each serving.