| 2 | | Bay leaves |
| 1 | lg | Bunch fresh thyme sprigs* or |
| 1 | ts | Dried thyme |
| 4 | | Allspice berries |
| 4 | lb | Lamb stew meat with bones |
| DIVIDER | | -- trimmed |
| 2 | md | Onions; peeled and halved |
| DIVIDER | | -- cut in 1/4" thick slices |
| 6 | lg | Garlic cloves; peeled |
| DIVIDER | | -- coarsely chopped |
| 1 1/2 | c | Dry white wine |
| 1/4 | c | Prepared horseradish |
| 1/4 | c | Worcestershire sauce |
| 28 | oz | Can plum tomatoes |
| 3 | md | Carrots; peeled** |
| 8 | oz | Button mushrooms |
| DIVIDER | | -- stems trimmed |
| DIVIDER | | -- caps coarsely chopped |
| 3 | lg | Celery ribs; trimmed*** |
| 2 | md | Waxy potatoes |
| DIVIDER | | -- peeled and quartered |
| 2 | md | Russet potatoes; peeled |
| DIVIDER | | -- cut in eighths |
| | Salt and pepper; to taste |
| | GARNISH |
| 1 | sm | Bunch Italian parsley |
| DIVIDER | | -- (opt'l.) |
