Lamb Stew Root Vegetables (Printable version)

Tender lamb and an array of root vegetables cooked slowly in rich, aromatic broth for comfort.

# What You'll Need:

→ Meats

01 - 2.6 lbs boneless lamb shoulder, cut into 2-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 2 large parsnips, peeled and chopped
04 - 2 medium turnips, peeled and diced
05 - 3 medium potatoes, peeled and cubed
06 - 2 celery stalks, sliced
07 - 1 large onion, chopped
08 - 3 garlic cloves, minced

→ Liquids

09 - 5 cups low-sodium beef or lamb stock
10 - 2 tbsp tomato paste

→ Spices & Herbs

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and black pepper to taste

→ Other

15 - 2 tbsp olive oil
16 - 2 tbsp fresh parsley, chopped for garnish

# How to Prepare:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Season the lamb cubes with salt and black pepper. Brown the lamb in batches, turning to sear all sides. Remove and set aside.
03 - In the same pot, add onion and celery; sauté for 4 minutes until softened. Add garlic and cook for 1 minute.
04 - Stir in tomato paste and cook for 1 minute.
05 - Return the browned lamb to the pot. Add carrots, parsnips, turnips, and potatoes.
06 - Pour in the stock, add bay leaves, thyme, and rosemary. Stir well.
07 - Bring to a gentle simmer. Cover and cook on low heat for 2 hours, stirring occasionally, until the lamb and vegetables are tender.
08 - Remove bay leaves. Taste and adjust seasoning as needed.
09 - Ladle stew into bowls, garnish with chopped parsley, and serve hot.

# Expert advice:

01 -
  • The lamb becomes impossibly tender, almost melting in your mouth after slow simmering
  • Root vegetables absorb all those rich flavors while keeping their earthy sweetness
  • This stew tastes even better the next day, making it perfect for leftovers
02 -
  • Crowding the pot while browning lamb will steam it instead of searing it, so work in batches
  • Letting the tomato paste cook for a minute removes its raw metallic taste
  • The stew is done when the lamb breaks apart with almost no pressure from a fork
03 -
  • Make this a day ahead. The flavors develop overnight and it's easier to skim any fat from the surface
  • If the broth seems too thin, mash a few potato pieces against the side of the pot
  • A dash of vinegar right before serving brightens all the flavors

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