Description

Make this hearty, comforting and savory stew for your family on those cold days. It's really easy and is definitely worth the wait. And, it's always better the next day!

Ingredients

• 1/4 c. vegetable oil
• flour, for dredging
• 2 1/2 lb. lamb shoulder, cut into 2 inch cubes, or pre-cut lamb stew meat
• 4 t. kosher salt, divided
• freshly ground black pepper, to taste
• 2 T. unsalted butter
• 2 medium onions, cut into six pieces
• 5 cloves garlic, minced
• 1 T. tomato paste
• 10 c. cold water, or low-sodium chicken stock/broth (or less, if desired)
• 6 sprigs parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/4 lb. medium red potatoes, quartered
• 4 medium carrots, cut into 1 inch pieces
• 2 celery stalks, cut into 1 inch pieces
• 7 canned whole, peeled tomatoes, lightly crushed
• 1 T. red wine vinegar

Steps

1. Heat a large Dutch oven (that is oven-safe) with a tight-fitting lid over medium-high heat; pour in oil to fill it about 1/4 inch deep.
2. Spread flour out on a plate/platter or on waxed paper.
3. Season half of the lamb with 1 t. salt and pepper, to taste; dredge in the flour; shake off excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer meat to a plate/platter. Repeat with the remaining lamb. Discard the oil; wipe out the pot.