I grabbed this recipe off Epicurious.com. Love that site! I had to change up the recipe a little. But, it turned out to be super easy.
2 lbs lamb stew meat
Sprinkle with salt, pepper and flour. Toss to combine.
Heat oil in a Dutch oven and brown the meat in two batches over medium-high heat. Put in a bowl and set aside.
Add some more oil to the pot. Turn it down to medium and saute:
1 large chopped onion
2 large chopped ribs of celery
6 cloves chopped garlic
4 medium carrots cut about 1/3 inch thick
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne pepper
salt and pepper
(I also added a few shakes of red pepper flakes and a teaspoon of Aleppo chili pepper)
Saute for a minute and add:
The browned lamb
1 and 1/2 cups red wine
3 cups of beef broth
Crank up the heat to get it simmering. Turn the heat to low and cook, stirring now and then, partially covered, for 2 1/2 hours until the sauce is thick and the lamb is tender.
After the cooking time was done I thought the stew was too watery. So, I added some Yukon gold potatoes and cooked it another hour.
This is good stuff. But, I bet it’ll be even better tomorrow…