I am fortunate that I have access to grass fed lamb and beef from local farms. As a rule, I only eat red meat about once per week, focusing on lighter forms of protein such as wild caught fish and free range poultry. This stew is very easy to throw into a crock pot so it can simmer all afternoon. The spices and herbs give it a very aromatic flavor, perfect for a cold, wintery day. Bon Appétit!

Add the following organic ingredients to a crock pot or a cast iron/enamel pot for slow cooking:

1 pound of lamb stew pieces

1 sweet potato, cubed

2 cups of Brussels sprouts cut in half

1 onion, sliced

3 celery stalks, chopped in large pieces

1 cup of red wine

3 cups of vegetable stock

2 tbsps. of  “Herbes de Provence”

If you do not actually have a container of these herbs, here is the list of ingredients:

Fennel, basil, thyme, lavender and rosemary

Cook slowly for at least 4 hours. Serve with a salad or almond biscuits. Enjoy!