Lamb Stew

Based on Lamb and Winter Vegetable Stew, with the usual adjustments for what was in the fridge.

Ingredients

• 3 T. olive oil
• 1 ½ lbs. bone-in lamb chuck, cubed
• 3 cloves garlic, minced
• 2 c. beef broth
• 1 c. red wine
• 1 tsp. thyme (or 1 T fresh)
• ¼ tsp. salt
• ¼ tsp. black pepper
• ½ tsp. red pepper flakes
• 1 cinnamon stick
• 1 bay leaf
• 2 c. diced sweet potatoes
• 1 c. sliced carrots
• 1 c. sliced celery
• 1 onion, thinly sliced
• fresh cilantro, chopped, to taste
• flour (optional)

Directions

1. Brown the lamb in the oil.
2. Add broth, wine, garlic, and spices (except any fresh ones) and bring to a boil.
3. Simmer as time permits, but at least 20 minutes.
4. Add remaining ingredients (veggies, onion, and any fresh spices) and bring to a boil.
5. Simmer 30 minutes or until cooked through.
6. Reduce and/or thicken with flour as desired.

Variants

The original recipe involved parsnips, butternut squash, less sweet potato, no carrot, no cinnamon, and no cilantro.