Lamb Stew

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper.
2. Add the lamb to the pot in batches, ensuring not to overcrowd. Brown the meat on all sides, taking about 5 minutes per batch. Transfer browned lamb to a plate.
3. Reduce heat to medium. Add chopped onion to the same pot and sauté until it turns translucent, about 5 minutes. Stir in the garlic and cook for another minute.
4. Stir in the tomato paste, cooking for 2 minutes until it deepens in color, which will enhance its flavor.
5. Pour in the red wine and beef broth, scraping up any brown bits from the bottom of the pot with a wooden spatula. This method is called deglazing and it will add flavor to your stew.
6. Return the browned lamb to the pot. Add the bay leaves, thyme, and rosemary. Stir to combine, then bring the mixture to a gentle simmer.
7. Cover the pot with a lid, reduce the heat to low, and cook for 1.5 hours. The low and slow cooking helps the lamb to become tender.
8. After 1.5 hours, add the carrots and potatoes. Raise the heat slightly to medium-low and cover again. Cook for another 45 minutes.
9. Stir in the peas and cook for an additional 10 minutes until all the vegetables are tender.
10. Remove the bay leaves and adjust seasoning with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
11. For a thicker stew, mash some of the potatoes against the side of the pot and stir them in.