Hearty Spring Lamb and Root Vegetable Stew

Name: Hearty Spring Lamb and Root Vegetable Stew
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 900g boneless lamb shoulder, cut into 1.5-inch cubes; 2 tbsp olive oil; 1 large yellow onion, chopped; 3 carrots, peeled and cut into 1-inch pieces; 2 parsnips, peeled and cut into 1-inch pieces; 3 medium Russet potatoes, peeled and quartered; 4 cups beef broth (ensure gluten-free if needed); 2 tbsp tomato paste; 1 tbsp fresh thyme leaves; 1 tsp fresh rosemary, chopped; 1 bay leaf; 1 tsp salt, or to taste; 1/2 tsp black pepper, or to taste; 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

(0 Ratings)

Embrace the transition from winter to spring with this robust lamb stew. Succulent pieces of lamb are slow-cooked until fork-tender with an array of seasonal root vegetables like carrots, parsnips, and potatoes. Infused with aromatic herbs, this stew offers a depth of flavor and warmth, making it an ideal centerpiece for a family dinner on a cool March evening.

speichern

Hearty Spring Lamb and Root Vegetable Stew

Prep Time25 min

Cook Time90 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch Oven or Heavy-Bottomed PotLadle

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 on all sides, then remove and set aside.
2
Reduce heat to medium, add the chopped onion to the pot, and cook for 5-7 minutes until softened. Stir in the tomato paste and cook for 1 minute, stirring constantly.
3
Return the browned lamb to the pot. Add carrots, parsnips, potatoes, beef broth, fresh thyme, fresh rosemary, and bay leaf. Bring the mixture to a simmer.
4
Once simmering, reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the lamb is fork-tender and the vegetables are soft. Stir occasionally to prevent sticking.
5
If a thicker stew is desired, stir in the cornstarch slurry and simmer for another 5 minutes, or until the stew has thickened to your preference. Remove the bay leaf.
6
Taste and adjust seasoning if necessary. Ladle the hearty lamb stew into bowls and serve hot, perhaps with a crusty bread on the side.

Nutrition

Calories480 kcal

Protein40g

Fat22g

Carbohydrates

Frequently Asked Questions

What cut of lamb is best for stew?

Lamb shoulder or lamb leg are excellent choices for stewing. They become incredibly tender and flavorful when slow-cooked, making them perfect for this recipe.

Can I make this stew in a slow cooker?

Yes, you can! Brown the lamb and sauté the onions on the stovetop first. Then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender.

How long can I store leftover stew?

Leftover lamb stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well 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.