Lamb Stew with Peppers

Instructions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb cubes to the pot, seasoning them with salt and pepper. Brown the lamb on all sides, which takes about 5-7 minutes. This step adds depth and richness to your stew.
3. Remove the lamb from the pot and set aside. In the same pot, add the chopped onion and cook until soft, about 5 minutes.
4. Add the minced garlic and cook for another 1 minute until fragrant. Stir continuously to avoid burning the garlic.
5. Return the lamb to the pot and add the beef broth and diced tomatoes. Make sure to scrape the bottom of the pot to deglaze and incorporate the delicious browned bits into the stew.
6. Stir in the thyme, rosemary, and additional salt and pepper, if desired.
7. Bring the stew to a simmer and then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally. The lamb should become tender and the flavors well-incorporated.
8. After 1.5 hours, add the sliced red and green bell peppers to the pot. Stir to combine. If you prefer your peppers to have a bit of a crunch, add them in the last 20 minutes instead.
9. Cook the stew for an additional 30 minutes until the peppers are tender and the lamb is very tender.
10. Add the lemon juice just before serving to brighten up the flavors.
11. Garnish with chopped fresh parsley before serving.
12. If the stew is too thick for your liking, add a bit more beef broth. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.