Lamb Stew

I took an exquisite journey, following my taste buds to create this recipe. With a little bit of this and a little bit of that – a chef-d’œuvre was born. I love it when life works out that way, when you can utilize what you have and create something so divine!! A friend had left behind a ½ bottle of red wine and I’d just made Beef Stock days prior. We’d picked up inspiring ingredients like Tri-colored Carrots, Mushrooms and Lamb – this was destiny in the making!

If you’re lucky enough to get your hands on Lamb Stew Meat, buy as much as you can! I purchased my Lamb from Inspiration Plantation, deliciously local and natural. If you live near the Ridgefield/Vancouver WA area, check these guys out!! http://www.inspirationplantation.com/

3 lbs. Lamb Stew Meat

4 Cups Beef Stock (http://www.columbian.com/weblogs/pale…)

½ bottle of Red Wine

3 oz. Tomato Paste (1/2 of a small can)

1 Sweet Potato, peeled and chopped

7 stocks of Celery, sliced

6 Carrots, peeled and sliced

5 Mushrooms, cut into large pieces

3 Onions, chopped

4 Cloves of Garlic, minced

4 sprigs of fresh Thyme

2 Bay leaves

Salt and Pepper

Place Lamb Stew Meat in Crockpot. In a separate bowl, wisk together Beef Stock, Red Wine and Tomato Paste, pour over Meat. Add Sweet Potato, Celery, Carrots, Mushrooms, Onion and Garlic. (If you need to add a little water to cover veggies, that’s ok!) Season with Salt and Pepper. Top with Thyme and Bay Leaf. Cover and cook on Low 6-8 hours.

Your home will be filled with comforting aromas, as you sit down to feast on a meal that’s sure to please any palate.

De ma cuisine, à la vôtre …. Enjoy!!