Start by patting dry the lamb using a paper towel and seasoning it with pepper and salt. Then, pour 1 tbsp. of oil in a pot over medium-low heat. Once the oil is hot, add the lamb and cook in small batches until brown. It's that simple!

As the lamb cooks, the comforting aroma of a hearty meal will start to fill your kitchen. Then remove the lamb from the pot, add onion to the same oil and cook for 5 minutes or until soft. Add garlic and continue to cook until fragrant.

Then, add 2 tbsp. of broth to the pot to deglaze, scrape brown bits from the bottom, and continue cooking until the broth evaporates.

At this stage, add flour and butter and continue cooking for 1 minute. Then reduce heat to low and gradually add broth while mixing until smooth.

Add the lamb and bay leaf to the pot, and let the mixture simmer for 80 to 90 minutes or until the lamb is fork tender.

Add thyme, carrots, mushrooms, and potatoes to the pot and cook for another 25 minutes or until the vegetables are soft. Then remove from heat, transfer the stew to the serving dish, and serve hot.