Howling Welsh Lamb Stew

Step 1: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 2: Add the lamb pieces to the pot and brown them on all sides. This will enhance the flavor of the stew. Once browned, remove the lamb from the pot and set it aside.

Step 3: In the same pot, add the chopped onion and minced garlic. Sauté until the onion turns translucent and the garlic becomes fragrant, about 3-4 minutes.

Step 4: Stir in the diced carrots, parsnips, and potatoes. Cook for an additional 5 minutes, allowing the vegetables to slightly soften.

Step 5: Sprinkle the flour over the vegetables and stir well to coat them evenly.

Step 6: Return the browned lamb to the pot and pour in the beef or vegetable broth. If desired, add the red wine for extra richness and depth of flavor.

Step 7: Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Season with salt and pepper to taste.

Step 8: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally.

Step 9: Remove the bay leaf from the stew and discard it.

Step 10: Ladle the Howling Welsh Lamb Stew into individual serving bowls.

Step 11: Garnish each bowl with chopped fresh parsley to add a pop of freshness and color.

Step 12: Serve the stew hot, accompanied by crusty bread or rolls.