Lamb Stew with Herbes de Provence (Emeril Lagasse) Recipe - Details, Calories, Nutrition Information

Ingredients

• 2 lb lamb fillet, shoulder or leg , trimmed of fat and cut into 1-inch cubes
• 1 tbsp essence , recipe follows
• 2 tbsp olive oil
• 1/2 cup chopped yellow onions
• 1/2 cup diced peeled sweet potatoes
• 1/2 cup chopped carrots
• 1 tbsp minced garlic
• 1/2 cup peeled, seeded, and shopped italian plum tomatoes (1 or 2 tomatoes)
• 1 tbsp herbes de provence , recipe follows
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 cup dry red wine
• 3 cups lamb stock , or beef stock, or canned, low-sodium beef broth
• french or italian bread, accompaniment
• 1/4 cup dried thyme
• 1/4 cup dried majoram
• 1/4 cup dried savory
• 2 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tsp dried lavender blossoms
• 2 1/2 tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp ground black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne
• 1 tbsp dried oregano
• 1 tbsp dried thyme