Fresh Thyme/Rosemary/Tarragon chopped 1/2 for flour mixture and 1/2 for stew
3 lbs. Lamb stew meat such as shoulder cut into 1" cubes
4 large carrots cut into 1/2" cubes
1.5 lbs. small red potatoes cut into quarters
6 yellow pearl onions peeled and cut into quarters
2 cups Cotes d' Orange
1 cup Bone broth
1 1/2 cups of thawed or fresh peas
Instructions
Mix Flour, salt, and fresh herbs together in a bowl toss chopped lamb into flour mixture. Heat a tablespoon of olive oil in a 6.5 qt. Dutch Oven on the stove. Once oil is hot, add the floured meat. Sear meat on all sides. Add remaining ingredients except peas. Bring to a simmer on stove. Cover and place in a preheated oven at 250 degrees for 2.5 hours. Take out of oven add peas, cover and place in oven for another 30 minutes. Remove from oven let stand for 20 minutes before serving with Irish soda bread or sour dough.
