Lamb Stew

I love a good stew and typically when I make it, it has beef in it. However, when I was out shopping, I came across some lamb rib pieces, so this stew is lamb based and take about 2-3 hours to make. So here is what I used:2 pounds of lamb rib pieces, washed and seasoned with Seasonings salt, garlic and onion powder, black pepper

1 large white onion sliced

10 Roma tomatoes roughly chopped

1 bag of white super sweet frozen corn and a carton of sliced crimini mushrooms and 1 bad of baby carrots

1 1/2 cup of Beringers red moscato and red (combined)

1 teaspoon of minced garlic and some honey and grapeseed oil, kosher salt, dried parsley and basilOkay so in a pot add about 2 tablespoons of grapeseed oil, heat and brown the lamb

Once the meat has browned on the outside, add onions and garlic and let the cook with the meat for about 3-4 minutes, mix arround

Add just enough water to cover the meat season with kosher salt and let pot simmer for 45-60 minutes on medium heat covered

The meat is done, so now it's time to added in the other goodies. First the tomatoes with salt and pepper and let cook for 10 minutes

Give a good stir and then add mushrooms, corn and wine and 1 crushed red pepper

Mix and let cook for another 30 minutes

Time to add in the carrots. honey, dried basil and parsley and let cook for 20 minutes

If the liquid is not thick enough, mix 2 teaspoons of flour and water together until smooth and then add to stew. Let simmer until thicken, then remove from heat

This stew is great over brown rice, which is how I ate it, but it is also lovely with homemade mashed potatoes. Until next time, Cook, Eat and Enjoy!