Lamb Stew - Peas and potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, coat the lamb cubes lightly with flour, shaking off any excess.

Step 2

Warm the olive oil in a pot or deep pan with high sides over medium-high heat. Add the lamb and sear it for a few minutes, stirring occasionally, until it begins to take on a golden-brown color.

Step 3

Pour in the white wine and let it simmer until the alcohol evaporates, then reduce the heat to low. Remove the lamb from the pot and set it aside.

Step 4

In the same pot, add the minced onion, celery, and carrot. Cook the vegetables over medium heat for about two minutes, stirring frequently, until they start to soften.

Step 5

Return the seared lamb to the pot, mixing it with the vegetables, and add the peas and potato chunks. Place the herb bundle into the pot, ensuring it is nestled among the other ingredients.

Step 6

Warm the vegetable stock in a separate saucepan. Pour enough stock into the pot to cover about half the lamb and vegetables, then bring it to a gentle simmer. Cover the pot and let the stew cook on low heat for approximately 45 minutes, stirring occasionally and adding a spoonful of stock if the liquid reduces too much.

Step 7

When the lamb is tender and the flavors have melded beautifully, remove the herb bundle and season the stew with salt and pepper to taste. Serve hot, with crusty bread or polenta on the side if desired.