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: 1.5 lbs Lamb stew meat, cut into 1-inch cubes; 2 tbsp Olive oil; 1 large Onion, chopped; 2 cloves Garlic, minced; 4 cups Beef broth (low sodium); 1 (14.5 oz) can Diced tomatoes, undrained; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 2 medium Carrots, peeled and sliced; 2 medium Potatoes, peeled and cubed; 1 medium Parsnip, peeled and sliced; 1 small Turnip, peeled and cubed; 1/4 cup Fresh parsley, chopped (for garnish); Salt and black pepper To taste

(0 Ratings)

This hearty lamb stew is a celebration of rich flavors and comforting textures, making it an ideal meal for the transition from winter to spring in March. Succulent pieces of lamb are slow-simmered with a medley of carrots, potatoes, parsnips, and turnips in a savory broth, creating a deeply satisfying and nourishing dish. It's a wholesome meal that warms from the inside out and is surprisingly easy to put together.

speichern

Prep Time25 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Dutch OvenCutting BoardMeasuring Cups and Spoons

Instructions

1
Pat the lamb stew meat dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, until nicely seared. Remove browned lamb and set aside.
2
Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3
Stir in the tomato paste, dried thyme, and dried rosemary, cooking for 1 minute. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
4
Return the browned lamb to the pot. Add the sliced carrots, cubed potatoes, sliced parsnip, and cubed turnip. Stir everything to combine. Bring the stew back to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender.
5
Taste and adjust seasoning with salt and pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.

Nutrition

Calories420 kcal

Protein35g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables in this stew?

Yes, feel free to customize with your favorite root vegetables or what you have on hand. Sweet potatoes, celery, or even mushrooms would also be delicious additions.

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

You can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering stew during the last 15-20 minutes of cooking until it reaches your desired consistency.

Can this stew be made ahead of time?

Absolutely! Stews often taste even better the next day as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.