Hearty Lamb Stew With Mushrooms and Carrots

• lamb stew meat↗2 lbs

  cut into 1-inch pieces

• flour↗1⁄3 cup
• seasoning salt↗1 1⁄2 teaspoons

  can use white salt

• black pepper↗1 teaspoon
• olive oil↗4 -6 tablespoons
• onion↗1

  chopped

• red bell peppers↗2

  seeded and chopped

• fresh minced garlic3 tablespoons

  or to taste

• dried red pepper flakes↗2 teaspoons

  or to taste

• tomato paste↗3 tablespoons
• bay leaves↗2
• chicken broth↗2 cups
• port wine↗1⁄3 cup

  or use dry red wine, can use more

• carrots4

  peeled and cut into large chunks

• button mushroom↗1 lb

  can use more or less

• salt and pepper

Step-by-step instructions

1. 1

   Heat oil in a large heavy pot over medium-high heat.

2. 2

   Mix the flour with seasoning salt and pepper in a large bowl.

3. 3

   Toss the lamb in the flour to coat, shaking off any excess flour.

4. 4

   Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.

5. 5

   Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.

6. 6

   Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.

7. 7

   Return the lamb back to the pot.

8. 8

   Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.

9. 9

   Reduce heat to medium-low; cover and simmer about 45-50 minutes.

10. 10

    After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.

11. 11

    Remove the bay leaves, ladle into bowls.