Lamb Stew with Red Wine, Barley and Peas

I was doing my morning run at Holcomb Valley this morning when I crossed paths with a pair of gorgeous coyotes.

Their red coats shined auburn against the white snow as they trotted up the road and across into the brush near me.

   I whipped out my camera as fast as I could to try and catch a few shots of this majestic pair of hairy pests.
   They are gorgeous animals; when they are not eating your cats.
    I know that is just the circle of life and that is why I did not flip off Mr and Mrs Coyote.

I just snapped a few shots and continued on my run up the canyon.

This is not a recipe for coyote stew; it’s a story about the beautiful Coyote, nature’s asshole and a recipe for delicious stew.

Lamb Stew

2 cups lamb tips, chopped into bite size pieces

1 cup pearl onions

1 cup crimini mushrooms, chopped in half

1 tsp olive oil

1 cup red poatoes, cut into bite size pieces

1 cup beef stock

1 cup water

1/2 cup red wine

1 large sprig rosemary

1 tsp fresh thyme, chopped

1/2 cup peas

1 cup barley

In a sauce pan brown the pearl onions and mushrooms in the olive oil. Add the lamb and brown also. Add the wine to deglaze the pan and than the water.

Add the stock, herbs and potatoes. Bring this up to a boil and transfer to a crock pot.

Let cook 1-3 hours until the lamb is tender ( or you are starving) thirty minutes before serving add the barley.

Add the peas ten minutes before serving.

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