Hearty Lamb and Root Vegetable Stew

Name: Hearty Lamb and Root Vegetable Stew
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 2 lbs Boneless lamb shoulder, cut into 1.5-inch cubes; 1/4 cup All-purpose flour; 1 large Yellow onion, chopped; 2 stalks Celery, chopped; 3 medium Carrots, peeled and cut into 1-inch pieces; 2 medium Parsnips, peeled and cut into 1-inch pieces; 1 tbsp Tomato paste; 4 cups Beef broth; 1 cup Water; 1 tsp Dried rosemary; 1 tsp Dried thyme; 2 medium Potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; 2 tbsp Fresh parsley, chopped (for garnish)

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This Hearty Lamb and Root Vegetable Stew is a comforting dish that bridges the gap between winter and spring. Succulent pieces of lamb shoulder are slowly simmered with carrots, potatoes, parsnips, and onions in a rich, savory broth infused with fragrant herbs. The long, gentle cook time ensures the lamb is incredibly tender and the vegetables are perfectly soft, making for a deeply flavorful and satisfying meal that warms you from the inside out.

speichern

Prep Time25 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or heavy-bottomed potCutting boardSharp knife

Instructions

1
Pat lamb cubes dry with paper towels. Toss the lamb with 1/4 cup flour until evenly coated. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides, about 5-7 minutes per batch. Remove browned lamb and set aside.
2
Add chopped onion, celery, carrots, and parsnips to the same pot. Sauté for 8-10 minutes until vegetables begin to soften. Stir in tomato paste and cook for 1 minute more, stirring constantly.
3
Return the browned lamb to the pot. Pour in beef broth and water, scraping any browned bits from the bottom of the pot. Add dried rosemary and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
4
After 1 hour, stir in the cubed potatoes. Continue to simmer, covered, for another 45-60 minutes, or until the lamb and vegetables are very tender. The stew should be thick and rich.
5
Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can uncover it and simmer for an additional 10-15 minutes to reduce the liquid. If too thick, add a little more broth or water.
6
Ladle the hearty lamb and root vegetable stew into bowls. Garnish with fresh chopped parsley before serving hot, perhaps with a side of crusty bread.

Nutrition

Calories550 kcal

Protein45g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use a different cut of lamb?

Lamb shank or leg of lamb (boneless) would also work well in this stew, though cooking times might need to be adjusted slightly to ensure tenderness.

Can I make this stew in a slow cooker?

Yes. Brown the lamb and sauté the vegetables on the stovetop first. Then transfer all ingredients (except potatoes, which you'll add halfway through) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

How can I thicken the stew if it's too thin?

If the stew is still too thin after simmering uncovered, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering stew and cook for a few more minutes until thickened.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.