Cuban-Style Lamb Stew - cooking recipe

Ingredients

2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes
1 cup flour
1 teaspoon seasoning salt or 1 teaspoon white salt
black pepper
oil, for browning sauce
1 large onion, chopped
2 tablespoons chopped fresh garlic (or to taste)
4 -5 carrots, cut into large chunks
3 celery ribs, coarsley chopped
2 -3 tablespoons brown sugar, packed
1 -2 teaspoon dried thyme (rubbed between fingers to release the flavor)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes)
salt and black pepper
1/2 cup dry red wine (or to taste)
3 1/2 cups beef broth (you can add in more broth if desired)
1 lb button mushroom (optional, can use less if desired)

Preparation

Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
Prepare a large Dutch oven or heavy-bottomed pot.
Add in oil to cover bottom of the pot over medium-high heat.
Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
Add in wine, broth and browned lamb; mix to combine.
Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
Season with salt to taste and more black pepper if desired.