Lamb Stew

It's become high praise when Todd turns to me after trying what I've made for dinner and saying, "Are you going to write about this?" And finally, finally, one of Fresh Direct's one-click recipes has worked out for me. While browsing the FD web site, I decided I wanted to make a lamb stew, but didn't have a recipe. Yes! One-click had it.

I did cut down on the amount of stew I made, and I used antibiotic-free lamb. You start by dredging the cubed lamb in a mixture of flour, oregano, salt and pepper, then browning it in oil in a large dutch-oven. Removed it from the pot, then sauted 1 sliced onion, 4 carrots that I peeled and cut into 1-inch pieces and 4 crushed garlic cloves. The moisture from the veggies softens the browned bits on the bottom of the pot, then you add half a bottle of red wine, bring it to a simmer, add the stew meat, then bake in a 350 degree oven for 2 hours.