Slow-Cooked Lamb Stew

Ingredients

• 2.5 lbs lamb shoulder, cut into 2-inch cubes
• 3 tablespoons flour
• 4 tablespoons olive oil
• 1 large onion, diced
• 4 carrots, cut into chunks
• 4 potatoes, cut into chunks
• 3 celery stalks, chopped
• 4 cups beef broth
• 2 cups red wine
• 3 bay leaves
• Fresh thyme sprigs
• Salt and pepper to taste

Instructions

1. Toss lamb cubes with flour, salt, and pepper.
2. Heat oil in a large pot over medium-high heat. Brown lamb in batches, about 4 minutes per side.
3. Remove lamb and sauté onions until softened, about 5 minutes.
4. Add wine to deglaze, scraping up browned bits.
5. Return lamb to pot. Add broth, vegetables, bay leaves, and thyme.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours until lamb is tender.
7. Remove bay leaves. Season with salt and pepper. Serve hot.