Lamb and Red Wine Stew

Deselect All

2 tablespoons olive oil

1 pound lamb stew meat, cut into 1-inch cubes 

Kosher salt 

3 carrots, peeled and diced 

2 ribs celery, diced 

2 cloves garlic, smashed and peeled 

1 onion, diced 

2 tablespoons all-purpose flour 

2 tablespoons tomato paste 

1 1/2 cups dry red wine 

1 1/2 cups low-sodium beef broth 

5 sprigs fresh thyme 

1 bay leaf 

1 cup green Cerignola olives, smashed and pits removed 

2 tablespoons chopped fresh Italian parsley 

Mashed potatoes or crusty bread, for serving