Hearty Lamb and Root Vegetable Stew

Name: Hearty Lamb and Root Vegetable Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 2 lbs Lamb shoulder or leg, trimmed and cut into 1.5-inch cubes; 1 large Onion, chopped; 3 cloves Garlic, minced; 2 tbsp All-purpose flour; 4 cups Beef broth; 1 cup Water; 1 tbsp Tomato paste; 1 tsp Dried rosemary; 1 tsp Dried thyme; 2 large Carrots, peeled and cut into 1-inch pieces; 2 medium Parsnips, peeled and cut into 1-inch pieces; 3 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1/2 cup Frozen peas (optional); Salt and freshly ground black pepper To taste; 1/4 cup Fresh parsley, chopped (for garnish)

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This Hearty Lamb and Root Vegetable Stew is a deeply satisfying dish, ideal for transitioning from winter to spring. Slow-cooked to perfection, the lamb becomes incredibly tender, melting in your mouth. Infused with the earthy sweetness of carrots, parsnips, and potatoes, and brightened with fresh herbs, the rich broth is pure comfort. It's a wholesome and nourishing meal that brings warmth and flavor to your table.

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Prep Time20 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or heavy-bottomed potCutting boardSharp knife

Instructions

1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-seared on all sides, then remove and set aside.
2
Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to create a roux.
3
Gradually whisk in the beef broth and water, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, dried rosemary, and dried thyme. Bring the liquid to a simmer.
4
Return the browned lamb to the pot. Reduce heat to low, cover, and simmer for 1 hour, allowing the lamb to tenderize and flavors to meld.
5
Add the carrots, parsnips, and potatoes to the stew. Stir gently, ensuring vegetables are submerged. Continue to simmer, covered, for another 45-60 minutes, or until the lamb is fork-tender and the vegetables are cooked through.
6
Stir in frozen peas (if using) during the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley before serving.

Nutrition

Calories520 kcal

Protein40g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I cook this stew in a slow cooker?

Yes, after browning the lamb and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding vegetables during the last 2 hours of cooking.

What cut of lamb is best for stew?

Lamb shoulder or leg are excellent choices as they become very tender when slow-cooked. Lamb neck or shank can also be used, but may require slightly longer cooking times.

Can I add other vegetables?

Absolutely! Feel free to add celery, leeks, or even some mushrooms for extra depth of flavor. Add heartier vegetables with the root vegetables, and softer ones towards the end.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.