Lamb Stew Root Vegetables (Printable)

A comforting blend of lamb and root vegetables slow-cooked to tender perfection.

# What You'll 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 tbsp tomato paste

→ Spices & Herbs

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and black pepper to taste

→ Other

15 - 2 tbsp olive oil
16 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb cubes generously with salt and black pepper. Brown the meat in batches, ensuring all sides develop a rich sear. Remove browned lamb and set aside.
02 - In the same pot, add chopped onion and sliced celery. Sauté for 4 minutes until softened and fragrant. Add minced garlic and cook for an additional minute until aromatic, being careful not to burn.
03 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color. This step develops the stew's rich flavor foundation.
04 - Return browned lamb to the pot. Add prepared carrots, parsnips, turnips, and potatoes. Pour in the stock and add bay leaves, dried thyme, and rosemary. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 2 hours. Stir occasionally to prevent sticking. Continue until lamb is fork-tender and vegetables are cooked through.
06 - Remove bay leaves and discard. Taste stew and adjust seasoning with salt and pepper as needed. Ladle hot stew into serving bowls, garnish with fresh chopped parsley, and serve immediately.

# Expert Advice:

01 -
  • The lamb becomes impossibly tender after two hours of slow simmering, almost falling apart when you touch it with your spoon
  • Root vegetables absorb all those savory flavors while keeping their own earthy sweetness intact
  • One pot feeds a crowd and tastes even better the next day, if there is any left
02 -
  • Pat the lamb completely dry with paper towels before seasoning, or it will steam instead of sear and you will miss all that caramelized flavor
  • Resist the urge to rush the simmering step, as low and slow is what transforms tough meat into something that melts in your mouth
03 -
  • Make this a day ahead if you can, because the flavors meld and intensify overnight in the refrigerator
  • Skim any excess fat from the surface before reheating for a cleaner tasting bowl

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