First, melt the butter in your dutch oven. Toss in the lamb and stir the meat so that it begins to brown on all sides. As it is browning, add your diced onions and bell pepper.

When the onions and peppers are almost soft, add your garlic and continue stirring.

Deglaze the pan with the wine, followed by the beef broth. Then add your crushed tomatoes, tomato paste, all the dried seasonings, salt and pepper. Bring mixture to a boil and then reduce to a simmer. You will want to simmer the mixture until the lamb is fork tender, approximately 2 ½ hours.

When the meat is done, but not overcooked, add your bag of frozen stew vegetables. Turn up the heat to compensate for the cold, and then reduce the heat and cover when the mixture begins to simmer again.

In a small sauté pan, toast about a ¼ cup of pine nuts in butter over low heat, stirring frequently so you don't burn these very expensive nuts!

Rinse and chop a handful of fresh parsley and a half a handful of mint leaves. Garnish stew with fresh herbs and toasted pine nuts. These are really not optional! They really kick your stew up a notch and will be a big crowd pleaser.