This is a very simple and inexpensive stew which is better done at least a day ahead.

2 Tbsp of olive oil
2 onions, sliced
3 lb of lamb shoulder cut in large pieces
10 carrots, sliced
4 potatoes, sliced
1 can of italian tomatoes
1 cup of white wine
1 Tbsp of Herbes de Provence
Salt and pepper
Garlic and parsley
Green olives (optional)
2  10 ounce packages of mushrooms

• In a large covered casserole heat the oil and sweat the onions.
• In the meantime, brown the pieces of meat in a large skillet.
• Add the meat to the casserole and deglaze the skillet with the white wine.
• Add the resulting liquid to the casserole as well. Sprinkle the Herbes de Provence on the meat.
• Add the carrots, potatoes, herbs, garlic and parsley.
• Cover with the tomatoes.
• Cook for 1 hour without stirring.
• In the meantime, cook the mushrooms.
• Season and reserve.
• After 1 hour of cooking, add the mushrooms (and the green olives).
• Cook for another 20 minutes or until all the vegetables are tender.