Irish Stew

Ingredients:

1 kg
Lamb shoulder, trimmed and cut into 2 cm chunks
250 g
Peas Frozen
3
Onions, chopped
6 stalks
Celery, quartered lengthwise, thinly sliced
400 g
Mushrooms, Sliced
80 g
Butter, for Mushrooms
3
Green, Red, Yellow Peppers, 2 cm squares
2
Carrots, peeled, grated
1
Leak, finely chopped
1 Kg
Potatoes, cut into 2 cm cubes
2
Turnip, small, grated
6 cloves
Garlic, crushed
45 ml
Olive Oil
3 g (ish)
Garlic Plus
80 ml
Red Wine
Roux:
- 40 g
  Flour
- 60 g
  Butter
Sauce:
- 400 ml (1 can)
  Italian Tomatoes, blended
- 1 l
  Chicken Stock
- 12 g
  Salt
- 4 g
  Rosemary, ground
- 1 g
  Thyme, ground
- 4 g
  Oregano, ground
- 6 g
  Pepper, ground

Method:

Preheat oven to 200 ℃ / 400 ℉.
Do not pressure cook, not enough liquid in the recipe.
In a large pot on medium heat, add Chicken Stock, and Tomatoes, bring to a simmer.
Add to pot Rosemary, Thyme, Salt, Pepper, Bay Leaves, and Oregano, mix well.
In a bowl add Peppers, 3 g Salt, 3 g Pepper. Toss to mix. Add 45 ml Olive Oil to Peppers, toss to mix. Place Peppers on a rack in a cookie sheet covered with parchment paper. Place Peppers in oven and bake for 50 min. Add Peppers to pot.
In a fry pan on medium high heat, add Oil, allow to get hot. Add Lamb in batches, lightly season with Salt, Pepper, and Garlic Plus. sauté for 3 minutes, turn Lamb, repeat until all sides are browned. Add Lamb to the pot, leaving Oil behind.
To the fry pan add 30 ml Olive Oil, allow to get hot, add Onions, lightly season with Salt, Pepper, and Garlic Plus, sauté for 8 minutes, add Onions to the pot, leaving Oil behind. Add 35 ml Olive Oil to fry pan, allow to get hot, add Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes, Add Carrot to the pan, lightly season with Salt, Pepper, and Garlic Plus, sauté for 6 minutes, stirring frequently.
Reduce heat to medium. Add Butter to the pan, allow to melt, then add Mushrooms, sauté for 8 minutes, stirring occasionally. Make a well in centre of pan, add Garlic, sauté 30 seconds. Deglaze pan with Wine, allow Wine to mostly reduce.
Add Mushrooms to pot, mix well.
Add Potatoes, Leek, and Turnip to pot, mix well.
Simmer, covered for 90 min. Add in Peas. Simmer, uncovered for 10 minutes more.
Roux:
- In a small skillet on medium heat, add Butter. Allow Butter to melt and stop bubbling, (2 minutes). Add in Flour, stir constantly for 3 minutes.
- Add Roux to pot, mix until Sauce thickens.