1lb lamb ( susch as houlder or shank) OR 1 ld beef (such as chuck shoulder or stew meat) cut into chunks<br />
Kosher salt and black pepper to taste <br />
1 - 2 Tbs avocado oil<br />
1 onion cut into large chunks<br />
4 garlic cloves minced<br />
3 Tbs butter <br />
3Tbs all purpose flour<br />
3 cups low sodium beef broth, divided <br />
1/2 tsp dried thyme or few sprigs of fresh thyme<br />
1 lb mushrooms ( such as cremini or button) quartered<br />
5 carrots peeled and cut into large chunks<br />
4 celery stalks cut into large chunks<br />
2 lbs red potatoes cut into large chunks<br />
Fresh parsley for garnish (optional)
Pat meat dry with a paper towel. Season with salt and pepper <br />
In large, heavy bottom stew pot or Dutch oven, with tight fitting lid, heat 1 Tbs oil over medium heat <br />
Add 1/3 of meat <br />
Sear for2 - 3 minutes, then flip meat and sear for 1 minute <br />
Place seared meat on a plate. Repeat the process for the rest of the meat, adding more oil if pan gets dry<br />
To the same pot add onion and a pinch of salt. Sauté for 3 minutes until tender.<br />
Add garlic and cook for 1 more minute<br />
Add the butter and cook until melted<br />
Spinkle in flour and stir for 1- 2 minutes until lightly browned<br />
Slowly whisk in 1/2 cup broth, using wooden spoon to scrape bottom of pan<br />
Stir in remaining 2-1/2 cups broth.<br />
Add meat and thyme<br />
Cover and simmer for 20 minutes <br />
Stir in mushrooms and simmer for 15 minutes <br />
Stir in carrots and celery. Simmer uncovered another 10 minutes<br />
Add salt and pepper to taste<br />
Stir in potatoes and simmer covered for 10- 12 minutes until potatoes are fork tender<br />
Remove the thyme sprigs, if using<br />
Ladle stew into serving bowls and garnish with parsley, if desired<br />
Serve immediately <br />
Makes 6 - 8 servings