Easy Farmhouse Lamb Stew with Vegetables

Warm up with this hearty Easy Farmhouse Lamb Stew with Vegetables! Packed with tender lamb, potatoes, carrots, and peas, this stew is a comforting and satisfying meal that’s perfect for chilly days. The rich, savory broth is flavored with red wine, Worcestershire sauce, and a touch of Tabasco for a little kick. It’s a one-pot wonder that’s easy to make and even easier to love. Serve it with crusty bread for a complete meal.

Ingredients:

• 2 lbs. lamb, stewing pieces
• 2 lbs. mixed vegetables (onion, potato or sweet potato, carrots, celery, and peas)
• 5 tablespoons flour
• 3 teaspoons seasoning salt
• 14 oz. can of chopped tomatoes
• 1 teaspoon sugar
• 1 tablespoon Worcestershire sauce
• 4 garlic cloves, chopped and crushed
• ½ teaspoon Tabasco sauce
• ½ cup dry red wine

Instructions:

1. Cut vegetables into bite-sized pieces.
2. Heat a large Gotham stock pot. Heat 1 tablespoon olive oil. Put the flour in a small bowl and dip each piece of meat in the flour to lightly coat.
3. Add small batches to the pan to sear. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork.
4. Add the seasoning salt to the meat and stir. Add vegetables.
5. Add tomatoes, sugar, Worcestershire sauce, and garlic.
6. Add the red wine and bring to a boil. Turn the heat to the lowest setting, cover, and let the stew simmer for at least 45 minutes to 1 hour.
7. If the veggies have rendered a lot of liquid, uncover and cook until the sauce has reduced. Add more wine if dry and leave covered.
8. Stew until the meat is tender; altogether about 1 ¼–2 hours.