HEARTY LAMB AND VEGGIE STEW

1 lb Lamb stew meat, cut into 1 inch pieces
1 Tbs All purpose flour
2 Tbs Olive oil
1 Large Green pepper, cut into 1 inch pieces
1 Medium Onion, finely chopped
3 Cloves Garlic, chopped
2 Cups Chicken broth, low-salt

1/4 Cup Red wine
2 Tbs Red wine vinegar
2 Tbs Tomato paste
2 Medium Carrots
1 Cup Mushrooms, fresh
Salt and pepper to taste

Place lamb in a large bowl. Season with salt and pepper. Add flour and toss to coat. Heat one tablespoon of olive oil in large pot over medium-high heat. Add lamb and sautè until brown. (About 5 minutes)

Transfer lamb to seperate bowl using a slotted spoon. Heat remaining tablespoon of olive oil in same pot. Add pepper, onion, and garlic. Sautè until onion begins to soften.

Return lamb and juices to pot. Add chicken broth, tomato paste, red wine, and red wine vinegar. Bring to a boil. Reduce to medium low heat. Cover and simmer for an hour. Add carrots, and continue to simmer for an additional 20 minutes. Add mushrooms. Simmer uncovered until mushrooms are tender. (About 5 minutes)

Ladle stew into bowls. Season with salt and pepper. Garnish with fresh parsley.

Servings: 5

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