A comforting and flavorful lamb stew packed with tender vegetables and a rich sauce.
Prepare the vegetables by peeling and cutting them into chunks.
Uniformly sized pieces ensure even cooking.
Heat a large pot over medium-high heat and add a drizzle of oil.
Ensure the pot is hot before adding ingredients to prevent sticking.
Coat the lamb pieces in flour seasoned with salt and pepper.
Shake off excess flour to avoid clumping.
Brown the lamb in the pot in batches, setting aside once browned.
Do not overcrowd the pot to achieve a good sear.
Add the onions to the pot and sauté until softened.
Scrape the bottom of the pot to incorporate browned bits for flavor.
Return the lamb to the pot and add the carrots, potatoes, tomatoes, Worcestershire sauce, garlic, hot sauce, and red wine.
Stir well to combine all ingredients evenly.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
Check occasionally and stir to prevent sticking.
Adjust seasoning to taste and serve hot.
Garnish with fresh herbs like parsley for added flavor.
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