Lamb Stew: A Recipe by Chef Michael

Stew's so comforting on a rainy day. ~Dodie Smith

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A mouthwatering Irish lamb stew; hearty, quick to whip up, and simple to prepare.

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Ingredients:

• 2 lbs lamb (or any stew meat: top sirloin, roast)

• 1/2 a bag of baby colored potatoes

• Carrots: peeled

• Cremini Mushrooms (whole)

• Half a red onion, chopped

• Dried porcini mushrooms (soak in hot water and let sit for about 10 minutes)

• Red Wine

• Salt

• Pepper

• 2 tbsp flour

• Olive oil or butter

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Step 1: Prepping

• Chop the meat and roll in the flour

• Wash the mushrooms and cut in half

• Wash the potatoes and slice in half

• Soak the porcini mushrooms

• Peel the carrots and cut in bite size pieces

• Chop the onion

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Step 2: Putting it all together

• Add a tbsp of oil to your hot dutch oven pan

• Brown the meat, sear all sides

• Once the meat is browned, add all ingredients

• (For the porcini mushrooms, pour in about half of the liquid)

• Pour in about 3/4 cup of red wine.

• Season with salt and pepper.

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Step 3: Let's EAT!

• Cook for about an hour and a half.

• Potatoes and onions will be tender.

• Season with salt and pepper.

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