Rosemary Lamb Stew - cooking recipe

Ingredients

1/2 lb lamb stew meat
1 large potato, peeled and cubed
1/2 onion
1/4 cup flour
3 cups hot chicken broth
2 tablespoons olive oil
2 stalks celery, plus some celery leaves, chopped
4 -6 mushrooms, sliced (optional)
2 teaspoons fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon oregano
1/4 teaspoon sage
1/8 teaspoon sea salt, to taste
1/8 teaspoon black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 tablespoons red wine (optional)

Preparation

Heat one tablespoon oil in cooking pot.
Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
Remove from pot and set aside.
Heat the other tablespoon oil in the pot and add the meat.
Saute over medium heat until browned on all sides.
Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.