Lamb Stew Root Vegetables (Printable)

A rich blend of lamb and root vegetables slow-cooked to tender perfection with herbs and wine.

# What You'll Need:

→ Meats

01 - 3.3 lbs lamb shoulder, cut into 2-inch cubes

→ Vegetables

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

→ Liquids

09 - 5 cups beef or lamb stock, gluten-free if needed
10 - 2 tbsp tomato paste
11 - 1/2 cup dry red wine

→ Spices & Herbs

12 - 2 bay leaves
13 - 4 sprigs fresh thyme or 1 tsp dried thyme
14 - 1 tsp ground black pepper
15 - 1.5 tsp salt, adjust to taste

→ Fats

16 - 2 tbsp olive oil

→ Optional

17 - 2 tbsp chopped fresh parsley for garnish

# How-To Steps:

01 - Pat lamb cubes dry with paper towels and season lightly with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, turning to color all sides. Remove browned lamb and set aside.
03 - In the same pot, add onion and garlic. Sauté for 3-4 minutes until fragrant and softened.
04 - Stir in tomato paste and cook for 1 minute. Add red wine to deglaze, scraping up any browned bits from the bottom.
05 - Return lamb to the pot. Add carrots, parsnips, potatoes, rutabaga, and celery.
06 - Pour in stock, add bay leaves and thyme, then bring to a gentle simmer.
07 - Cover and simmer on low heat for 1.5-2 hours, stirring occasionally, until lamb is tender and vegetables are soft.
08 - Taste and adjust seasoning. Remove bay leaves and thyme stems. Serve hot, garnished with chopped parsley if desired.

# Expert Advice:

01 -
  • Its the kind of meal that makes people linger at the table long after seconds have been served
  • The vegetables become perfectly tender while the lamb transforms into something meltingly soft
  • Leftovers taste even better after the flavors have had time to really know each other
02 -
  • Crowding the pot when browning lamb will steam it instead of searing it, work in batches
  • The stew is done when the lamb falls apart with almost no pressure from your fork
  • Letting it rest for ten minutes off the heat before serving helps the flavors settle beautifully
03 -
  • Making this the day before gives the flavors time to develop even more
  • Fresh parsley added right before serving brightens everything up wonderfully
  • A splash of vinegar at the end can wake up all the flavors if they seem muted

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