A hearty and comforting lamb stew made with tender chunks of lamb, root vegetables, and rich broth, perfect for a warming meal.

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Heat olive oil in a large pot over medium-high heat.
Season the lamb chunks with salt and pepper, then sear them in batches until browned. Remove and set aside.
In the same pot, sauté the onion and garlic until softened.
Add tomato paste and flour, stir well to coat the vegetables.
Return lamb to the pot, add carrots, potatoes, and celery.
Pour in broth and red wine (if using), then add thyme, rosemary, and bay leaves.
Bring to a boil, then reduce heat and cover. Simmer for about 1.5 to 2 hours until lamb is tender and vegetables are cooked through.
Remove bay leaves, taste, and adjust seasoning if needed.
Garnish with fresh parsley before serving.

For a thicker stew, mash some of the potatoes or stir in a slurry of cornstarch and water.
This stew can be made ahead and tastes even better the next day.
Serve with crusty bread or over mashed potatoes for a complete meal.