Lamb Stew

ONE
3 lbs lamb stew meat (shoulder), roughly cut into 2 - 3" chunks
sea salt
ground black pepper
olive oil

TWO
1 medium red onion, chopped
2 leeks, chopped

THREE
4 cloves garlic, crushed
4 thyme sprigs, tied in a knot
2 bay leaves (entwined with the thyme)
red chili seeds (from 1 or 2 peppers)
1 cup red wine

FOUR
1 bunch of carrots, cut into large chunks
6 yukon gold potatoes, cut into large chunks
5 roma tomatoes, cut into large chunks
1/2 a bag of frozen peas

1. Clean and coat lamb chunks in salt and pepper, put back in fridge (ideally overnight) in Le Creuset.

2. Brown lamb chunks on medium heat with olive oil for 8 minutes. Remove.

2. Brown onions and leeks with bay leaf, red chili seeds for 3 minutes. Preheat oven to 325 F.

3. Deglaze with wine. Add garlic, thyme and hot water to cover. Bring to a simmer.

4. Place in oven, covered, for 1 hour and 45 minutes at 325 F.

5. Add tomatoes, potatoes, carrots and water to cover. Bring to a simmer. Put back in oven, covered, for 60 minutes.

6. Separately boil frozen peas and add to stew when complete.

(Total cook time: 30-40 minutes prep, 13 minutes stove top, 2 hours and 45 minutes in the oven.)