Lamb Stew with Vegetables (Print)

Tender lamb and root vegetables are slow-cooked in a fragrant broth for a warm, comforting meal.

# Ingredient list:

→ 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)

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Season the lamb cubes with salt and black pepper. Brown the lamb in batches, turning to sear all sides. Remove and set aside.
03 - In the same pot, add onion and celery; sauté for 4 minutes until softened. Add garlic and cook for 1 minute.
04 - Stir in tomato paste and cook for 1 minute.
05 - Return the browned lamb to the pot. Add carrots, parsnips, turnips, and potatoes.
06 - Pour in the stock, add bay leaves, thyme, and rosemary. Stir well.
07 - Bring to a gentle simmer. Cover and cook on low heat for 2 hours, stirring occasionally, until the lamb and vegetables are tender.
08 - Remove bay leaves. Taste and adjust seasoning as needed.
09 - Ladle stew into bowls, garnish with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • The lamb becomes impossibly tender after its long bath in aromatic broth
  • Root vegetables sweeten naturally as they cook, creating their own depth
  • Makes enough for dinner tonight plus tomorrow's lunch, which somehow tastes even better
02 -
  • Rushing the browning step is the biggest mistake you can make, so take your time getting that color
  • Low and slow is nonnegotiable because aggressive heat will make the lamb tough instead of tender
03 -
  • Cut your vegetables into similar sizes so they cook evenly
  • Taste and season at the end, not the beginning, since the broth will concentrate

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