Lamb Stew Root Vegetables (Print Version)
Tender lamb cooked slowly with carrots, parsnips, and herbs in a fragrant, warming broth.
# What You Need:
→ Meats
01 - 2.6 lbs boneless lamb shoulder, cut into 2-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 2 large parsnips, peeled and chopped
04 - 2 medium turnips, peeled and diced
05 - 3 medium potatoes, peeled and cubed
06 - 2 celery stalks, sliced
07 - 1 large onion, chopped
08 - 3 garlic cloves, minced
→ Liquids
09 - 5 cups low-sodium beef or lamb stock
10 - 2 tablespoons tomato paste
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and black pepper to taste
→ Other
15 - 2 tablespoons olive oil
16 - 2 tablespoons fresh parsley, chopped for garnish
# How To Make:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb cubes with salt and black pepper. Brown the lamb in batches, turning to sear all sides. Remove and set aside.
02 - In the same pot, add onion and celery; sauté for 4 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in tomato paste and cook for 1 minute to develop flavor.
04 - Return the browned lamb to the pot. Add carrots, parsnips, turnips, and potatoes.
05 - Pour in the stock, add bay leaves, thyme, and rosemary. Stir well to combine all ingredients.
06 - Bring to a gentle simmer. Cover and cook on low heat for 2 hours, stirring occasionally, until the lamb and vegetables are tender.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Ladle stew into bowls, garnish with chopped parsley, and serve hot.
# Expert Tips:
01 -
- This stew transforms tough cuts of lamb into something impossibly tender through patience rather than fancy technique
- The root vegetables become sweet and creamy, absorbing all those gorgeous meaty flavors while holding their shape beautifully
02 -
- Never skip browning the lamb in batches—crowding the pot steams the meat instead of searing it
- The stew is done when the lamb falls apart with almost no pressure from your fork
03 -
- Skim any excess fat off the surface before serving for a lighter finish
- Cut vegetables into similar sizes so they cook evenly