1. Start by warming the olive oil (2 tbsp) in your large stock pot over medium heat.

2. Cut the lamb into chunks if not already done, and add to the pot. Add seasoning with salt and pepper to taste, and cook until browned on all sides.

3. Remove the lamb from the pot, setting it aside for later.

4. Add the chopped onions, minced garlic, and chopped carrots to the pot. Cook until the onions have become transparent.

5. Add the beef broth (8 cups) slowly to the pot, stirring to deglaze the bottom of the pot.

6. Add the lamb back to the pot, followed by the quartered potatoes and chopped bell peppers.

7. Add the rosemary and thyme sprigs, pushing them down into the broth.

8. Stir in turmeric (1 tbsp) and simmer the stew over low heat for 2-3 hours, until the lamb is tender.

9. Stir in the balsamic vinegar (1/4 cups) just before serving, providing a sweet and tangy flavor in contrast with the rest of the stew.

10. Be sure to remove the herbs before serving.