Lamb Stew Root Vegetables (Printable)
Savory lamb simmered with carrots, parsnips, potatoes, and herbs in a rich broth.
# What You'll 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
10 - 2 tbsp tomato paste
11 - 1/2 cup dry red wine
→ Spices & Herbs
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - 1 tsp ground black pepper
15 - 1.5 tsp salt
→ Fats
16 - 2 tbsp olive oil
→ Optional Garnish
17 - 2 tbsp chopped fresh parsley
# How to Make It:
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.
09 - Serve hot, garnished with chopped parsley if desired.
# Expert Advice:
01 -
- Low and slow cooking transforms tough lamb into meltingly tender bites
- Root vegetables become naturally sweet and silky as they simmer in the broth
02 -
- Crowding the pot while searing lamb will steam instead of brown so work in small batches
- Simmer gently instead of boiling to keep the meat tender and prevent vegetables from falling apart
03 -
- Make this a day ahead since the flavors deepen overnight
- Skim any excess fat from the surface before reheating