This is one of our family favorites to combine lamb and vegetables in a delicious, soul-touching meal. As a nutritious bonus, pair with steamed rice or warm noodles, dinner rolls or garlic bread…whatever suits your tastebuds.

Prep time: 25 minutes
Cook time: 3+ hours
Estimated servings: 8

Heat oven to 325°F

In a 5 or 6 quart Dutch oven, mix the following:

• One 16 oz. can stewed tomatoes
• 2/3 cup dry red wine
• 1 cup water
• 1 beef bullion cube
• 1/4 cup quick cooking tapioca
• 1 tablespoon granulated sugar
• 2 teaspoons Italian herb seasoning or other herb blend
• 1 teaspoon salt-free seasoning
• 1/2 teaspoon black pepper
• 2 small bay leaves

Add two pounds of boneless lamb meat, cut approximately golf ball size

Then add the following:

• 1 pound carrots, scrubbed, peeled and quartered crosswise
• 4 large ribs celery, trimmed, washed and cut in 1-inch chunks
• 3 medium-sized onions, peeled and quartered
• 6 medium-sized red potatoes, scrubbed and cut in half
• 1 bunch broccoli cut into florets

Cover and bake about three hours, stirring twice, until meat is tender and sauce thickened. 10 minutes before serving or refrigerating, add 1.5 cups of frozen green peas and discard bay leaves.