INGREDIENTS:

• 2 pounds lamb stew meat, cut into cubes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 onion, chopped 4 cloves garlic, minced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 potatoes, peeled and diced
• 1 teaspoon dried rosemary
• 1/2 teaspoon Aleppo pepper (adjust to taste)
• 4 cups beef or vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 cup frozen peas (optional)
• Chopped fresh parsley for garnish (optional) 

INSTRUCTIONS:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the lamb stew meat with salt and black pepper.
3.  Add the lamb cubes to the pot in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove the browned meat and set aside.
4. In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.
5. Add the minced garlic, carrots, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
6. Return the browned lamb to the pot. Add the dried rosemary and Aleppo pepper. Stir to combine.
7. Pour in the beef or vegetable broth, diced tomatoes, tomato paste, and add the bay leaf. Stir to combine and bring the mixture to a simmer.
8. Reduce the heat to low, cover the pot, and let the stew simmer gently for about 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
9. If using frozen peas, add them to the stew during the last 10-15 minutes of cooking.
10. Taste the stew and adjust the seasoning with salt and pepper if necessary.
11. Once the stew is ready, remove the bay leaf.
12. Serve the lamb stew hot, garnished with chopped fresh parsley if desired.