Lamb Stew Root Vegetables (Print Version)
Tender lamb and root vegetables meld in a rich, savory broth for a warm, satisfying dish.
# What You Need:
→ Meats
01 - 3.3 lbs lamb shoulder, cut into 2-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and cubed
05 - 2 celery stalks, chopped
06 - 1 large onion, diced
07 - 3 garlic cloves, minced
08 - 1 small rutabaga, peeled and cubed
→ Liquids
09 - 5 cups beef or lamb stock (gluten-free if needed)
10 - 2 tbsp tomato paste
11 - 1/2 cup dry red wine
→ Spices & Herbs
12 - 2 bay leaves
13 - 4 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 1 tsp ground black pepper
15 - 1.5 tsp salt (adjust to taste)
→ Fats
16 - 2 tbsp olive oil
→ Optional Garnish
17 - 2 tbsp chopped fresh parsley
# How To Make:
01 - Pat lamb cubes dry with paper towels and season lightly with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, turning to color all sides. Remove browned lamb and set aside.
03 - In the same pot, add onion and garlic. Sauté for 3-4 minutes until fragrant and softened.
04 - Stir in tomato paste and cook for 1 minute. Add red wine to deglaze, scraping up any browned bits from the bottom.
05 - Return lamb to the pot. Add carrots, parsnips, potatoes, rutabaga, and celery.
06 - Pour in stock, add bay leaves and thyme, then bring to a gentle simmer.
07 - Cover and simmer on low heat for 1.5-2 hours, stirring occasionally, until lamb is tender and vegetables are soft.
08 - Taste and adjust seasoning. Remove bay leaves and thyme stems. Serve hot, garnished with chopped parsley if desired.
# Expert Tips:
01 -
- The house fills with an incredible aroma that makes everyone drift toward the kitchen
- Lamb shoulder becomes impossibly tender after its long simmer, almost melting on your spoon
02 -
- Rushing the searing step is the biggest mistake you can make with this recipe
- Letting the stew rest for 15 minutes before serving makes it taste even better
03 -
- Mash a few vegetables into the broth during the last 10 minutes for a naturally thickened stew
- Remove the lid during the final 30 minutes if you prefer a thicker consistency