Hearty Lamb Stew with Tri-colored Carrots

I always make beef stew and decided it was time to mix things up a bit. I love lamb, so I figured it would make for a scrumptious stew! Normal carrots would work as well, but multicolored ones are so much more fun!!

1 1/2 pounds cubed lame stew meat
8 large carrots – peeled and chopped into chunks
1 medium onion – diced
3 cloves garlic – minced
2 tomatoes – diced
1 cup red wine
4 cups beef broth
1 tsp. fresh thyme
1 tsp. minced fresh rosemary
Salt & pepper
Drizzle of olive oil

1. In a large pot, heat a drizzle of olive oil over high heat. Add lamb, season with salt and pepper, and brown meat on all sides. Transfer meat to a bowl and put aside.
2. Lower heat to medium. Add onion, garlic, and tomatoes. Sautée until fragrant.
3. Add remaining ingredients, return meat, stir, and allow to simmer for three hours over low heat.

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