Lamb Stew Provencal by Beyond Mere Sustenance

– 3/4 cup flour
– 1/2 teaspoon salt
– a few grinds of pepper
– 1 pound lamb, cubed
– 2 tablespoons olive oil
– 1 shallot, finely chopped
– 1 teaspoon garlic, minced (about 2-3 cloves)
– 1 cup dry red wine,
– 4 cups beef broth/stock
– 1 sprig fresh rosemary, 6 to 8 inches long
– 2 leaves bay, fresh if possible
– 1 tablespoon Herbes de Provence
– 1 cup red pearl onions, optional
– 2 cups mushrooms, quartered
– 4 cups root vegetables, cubed
– several grinds sea salt and pepper to taste
– flat leaf parsley to garnish

Prep Time: 10 min
Cook Time: 38 min
Total Time: 58 min