The best Lamb stew you will ever eat!

I know my title is so humble right? Haha but seriously, if you want a recipe that is lick your bowl until is clean delicious this is it! Perfect pairing for the cold fall weather or a snow day in. Originally I developed the recipe with standard gluten products and recently figured out a couple small tweaks to make it gluten free and still deliciously full of flavor!
For those of you who are going to go gluten free keep in mind that some cheap cooking wines do have gluten in them (I don't understand why, but I have come across this) I love supporting local companies so I use Honeywood Cabernet all of the Honeywood wines are gluten free and the winery is right here in Salem!
Also if you do not have potato starch you can use dehydrated potatoes just read the ingredients thoroughly for dairy or gluten products.My rule of thumb is that if it has more than 4 ingredients and does not specify gluten free or vegan I don't trust it to not have something hidden in the "natural ingredients".

Ok, let's get cooking!

Toss in a bowl 1 1/2 lbs cubed lamb (or beef) with 4 tbs of flour (for gluten free substitute potato starch), season with salt and pepper

In a large soup pot melt 2 tbs of butter (or dairy free margarine) and 1 tbs olive oil

Brown the meat in the bottom of the pot.(I prefer Lamb but Beef works well too)

After the meat is browned add 1 cup red wine, 2 tbs of balsamic vinegar scraping up all of the browning pieces in the bottom of the pot.

Add to the pot 3 large carrots (cut all veggies into rustic bite size pieces), 1 large yellow onion, 3 minced garlic cloves, 4 red potatos, 3 stalks of celery.For liquid add 32 oz of low sodium stock (I use chicken since I don't eat beef, but most stew recipes call for beef broth)

For seasoning add 3 baley leaves, a pinch of annise seed, a pinch of cinamon, 1 tbs rosemary, 1/2 tbs peperika, 2 tbs savory herb, salt and pepper to taste.Simmer for 1 hour on medium/low heat. To thicken add 1 tbs butter (or dairy free margarine) and slowly stir in (sprinkling so as not to clump) flour (or potato starch). Simmer on low for 20 minutes, stiring occasionally so the bottom doesn't burn while thickening.

I know most of you are used to making a roux by mixing the thickening agent (flour or potato starch) a head of time with some water you can do this but you will need to re-taste your stew and see if it needs additional seasoning to compensate for the additional water. Also when reduce the heat and let it cool down some before doing this method or you will likely end up with clumps.

The bowls were so steamy I didn't get some great shots to share but I will add more soon I promise!