Spring Lamb and Root Vegetable Stew

Name: Spring Lamb and Root Vegetable Stew
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 600g Lamb shoulder, cut into 3cm cubes; 2 tbsp Olive oil; 1 large Onion, chopped; 2 cloves Garlic, minced; 2 medium Carrots, peeled and chopped; 2 medium Parsnips, peeled and chopped; 3 medium Potatoes, peeled and cubed; 800ml Vegetable broth; 2 tbsp Tomato paste; 1 Bay leaf; 1 sprig Fresh rosemary; 3 sprigs Fresh thyme; 1 tsp Salt, or to taste; 0.5 tsp Black pepper, or to taste; 2 tbsp Fresh parsley, chopped (for garnish)

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This robust stew combines succulent pieces of lamb with a colorful array of carrots, parsnips, and potatoes, all simmered in a savory broth until incredibly tender. Enhanced with aromatic herbs like rosemary and thyme, it's a wonderfully warming dish that bridges the gap between winter comfort and the fresh flavors of spring. The long, slow simmer allows the flavors to meld beautifully, creating a rich and satisfying meal.

speichern

Prep Time25 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Large heavy-bottomed pot or Dutch ovenMeasuring cups and spoonsCutting boardSharp knife

Instructions

1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until nicely seared on all sides, then remove and set aside.
2
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, chopped carrots, and parsnips, cooking for another 5 minutes until slightly tender.
3
Stir in the tomato paste and cook for 1 minute, then return the browned lamb to the pot. Add the cubed potatoes, vegetable broth, bay leaf, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is very tender.
4
Remove the bay leaf, rosemary sprig, and thyme sprigs. Taste the stew and adjust seasoning with salt and pepper if needed. If the stew is too thin, you can remove about 1/2 cup of broth, mix with 1 tablespoon of cornstarch, then stir back into the pot and simmer until thickened.
5
Ladle the hot stew into bowls. Garnish generously with fresh chopped parsley before serving.

Nutrition

Calories480 kcal

Protein35g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I use a different type of meat?

Yes, beef chuck or stewing beef can be used as a substitute for lamb. Adjust the simmering time if needed, as beef might require slightly longer to become tender.

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

You can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering stew and cook for a few minutes until it thickens to your desired consistency.

Can I make this stew ahead of time?

Absolutely! This stew tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.