1/2 Lamb Stew Meat
1 Potato
1/2 Onion
1/4 Flour
3 Hot Chicken Broth
2 Olive Oil
2 Celery
4 -6 Mushrooms
2 Fresh Rosemary
1/2 Fresh Thyme
1/4 Oregano
1/4 Sage
1/8 Sea Salt
1/8 Black Pepper
1/2 Paprika
1/2 Worcestershire Sauce
2 Red Wine


Heat one tablespoon oil in cooking pot.
Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
Remove from pot and set aside.
Heat the other tablespoon oil in the pot and add the meat.
Sauté over medium heat until browned on all sides.
Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this.
Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.