Lamb Stew

Ingredients

• 2 sticks of celery, chopped
• 2 medium onions, chopped
• 2 carrots, chopped
• 3 sprigs of fresh rosemary, roughly chopped
• olive oil
• 500g diced lamb stewing meat
• 1 tbsp wholewheat flour
• 500ml vegetable stock, or red wine
• 1 cup chopped tomatoes
• sea salt and freshly ground pepper to taste

Directions

1. Preheat oven to 180ºC/350ºF
2. Put a casserole pan on medium heat. 
3. Put all vegetables (except tomatoes), and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes.
4. Add meat and flour.
5. Pour in the stock or red wine, and the tomatoes. 
6. Give it a good stir, then season with a teaspoon of sea salt. 
7. Bring to a boil, put on lid, and cook in oven for 2 1/2 hours. 
8. Remove the lid for the final half hour of simmering, and add a splash of water if it looks a bit dry.