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COMBINATION IRISH STEW

¾ lb. Lamb, cubed

¾ lb. Beef, chuck, cubed

3 medium carrots, peeled and diced

2 medium potatoes, peeled and diced

2 stalks celery, cleaned and diced

1 onion, diced

2 tomatoes, diced

1/3 cup flour

4 tbsp. Filippo Berio® Olive Oil

1 ½ cup low sodium beef stock

1 ½ tbsp. chopped fresh thyme

1 ½ tbsp. chopped fresh oregano

2 bay leaves

salt and pepper to taste

red wine as needed

1.. Coat lamb and beef in flour and season with salt and pepper.
2.. In a large pot add the Filippo Berio® Olive Oil medium high heat and brown the lamb
and beef on all sides. Stirring constantly for a couple of minutes.
3.. Add all diced vegetables, stirring for an additional 1-2 minutes.
4.. Add the beef stock, thyme and oregano and bay leaf
5.. Reduce to a very light simmer. Simmer for 2-3 hours until meat is
tender.
6.. Taste for additional salt & pepper. Add some wine, optional if too
thick.