I made lamb stew the other night. It was easier than easy. It was technically a Garbage Stew, a la Garbage Risotto, because it cleaned out the veggie drawer of all the leftover random root veggies that were collecting mold. It also used up a meat CSA package labeled, oddly, "lamb stew", which really was just 1 to 2 inch pieces of mystery lamb parts. The kids thought it was okay; Dave really liked it, but using up leftover things from the fridge and cupboard is a flavor-added ingredient to Dave, so take that with a grain of salt.
Garbage Lamb Stew
1 lb. lamb cut into 1 to 2 inch pieces
1/2 to 1 cup flour
1 teas. salt
1 teas. pepper
2 TBSP safflower or other high heat oil
3 cups root veggies cut into 1/2 to 1 inch chunks (carrots, parsnips, potatoes, dikon radish, turnip, celeriac, beets, etc.)
1 large onion, chopped
4 cups stock
salt and pepper to taste
Dry lamb off with a paper towel. Put flour and salt and pepper into a bowl and mix up. Add lamb and coat thoroughly. Add more flour if necessary.
Heat oil in a Dutch oven or other large, heavy pan. Add lamb and sear each side.
Add in root veggies and onion, and stock. Bring to a low simmer and cover. Let cook for 3 or 4 hours, stirring occasionally, until veggies are soft. If liquid is thin, remove cover for last 30 minutes to thicken it. Salt and pepper to taste.