Dublin Lamb Stew

1. Trim any excess fat from the lamb steaks and cut the meat into bite-sized chunks, then pat dry and season with salt and pepper before tossing in the flour to coat.
2. Heat the oil in a heavy pot or Dutch oven over medium-high heat and brown the lamb in batches for 3 to 4 minutes per batch until well colored on all sides, then lift out and set aside.
3. Lower the heat to medium, add the sliced onion and quartered mushrooms, and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pot.
4. Return the lamb to the pot, pour in the beef broth, add the bay leaf and herbes de provence, then bring to a gentle boil and simmer covered for 45 minutes.
5. Add the peeled and chunked potatoes and carrots, cover again, and continue simmering for 25 minutes, then stir in the diced green bell pepper and cook for a final 10 minutes until the vegetables and lamb are fork-tender.
6. Check that the lamb is meltingly tender and the broth has thickened slightly; if you prefer a thicker stew, uncover and simmer a few minutes more to reduce.
7. Remove the bay leaf, taste and adjust the seasoning, then ladle into bowls and finish with chopped fresh parsley.

You'll use: Oven · Large pot · Saucepan