Lamb Stew

In a Dutch oven, brown the meat in 1 tablespoon of oil over medium heat until the meat is no longer pink. Remove it with a slotted spoon, and set it aside. Editor's Tip: Don't skip this step! Browning meat is crucial for building flavor in braised dishes like stew.

Add the onions, carrots and remaining oil to the pan. Cook for five minutes or until the onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb, and bring the stew to a boil.

Remove the Dutch oven from the heat. Cover and bake the stew at 350°F for 50 to 60 minutes or until the meat and vegetables are tender.

With a slotted spoon, remove the meat and vegetables from the Dutch oven and transfer them to a large bowl. Set them aside and keep warm. Pour the pan juices into another bowl, and set it aside. In the Dutch oven, melt the butter over medium heat. Stir in the flour until a smooth roux forms. Gradually whisk in the pan juices. Bring the mixture to a boil. Cook and stir for two minutes or until the juices have thickened. Stir in the parsley, chives, thyme, meat and vegetables, and heat them through. Portion out the stew into bowls and enjoy.