There’s something incredibly heartwarming about a pot of Lamb Stew with Root Vegetables simmering on the stove. It’s more than just food; it’s an invitation to gather around the table with loved ones, sharing stories and creating memories. This dish is perfect for those chilly evenings where you crave something comforting and full of flavor. Picture tender chunks of lamb mingling with sweet carrots and earthy potatoes in a savory broth—each spoonful a warm hug in a bowl. Let’s dive into this delightful recipe that promises to become a family favorite!
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6
- Skill Level: Intermediate
Ingredients
- 2 lbs boneless lamb shoulder, cut into 2-inch pieces
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 1 turnip, peeled and cut into chunks
- 4 cups beef or lamb broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the lamb in batches, browning each piece on all sides. Remove and set aside.
- In the same pot, add the remaining oil and sauté the onions until they are translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Return the lamb to the pot, and stir in the carrot, potatoes, parsnips, and turnip. Cook for a few minutes to combine the flavors.
- Pour in the broth and wine. Stir in the tomato paste, rosemary, thyme, bay leaves, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 2 hours, or until the lamb is tender and the vegetables are cooked through.
- Garnish with fresh parsley before serving.
Helpful Tips
- Make it your own: Feel free to add other root vegetables like sweet potatoes or celery root.
- Make it ahead: This stew tastes even better the next day! Refrigerate overnight and reheat gently on the stove.
- Freezer-friendly: Portion and freeze this stew for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Substitutions: If you don’t have lamb, beef chuck works beautifully as well.
Pairings
This Lamb Stew with Root Vegetables pairs wonderfully with a slice of hearty bread, perfect for sopping up every bit of that delicious broth. Serve with a glass of robust red wine, such as a Cabernet Sauvignon, to complement the rich flavors. For a complete meal, a simple green salad on the side adds a fresh contrast to the hearty stew.
Thank you for joining me on this culinary adventure! I can’t wait to see your creations. Don’t forget to share your version of Lamb Stew with Root Vegetables using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is always appreciated, so please leave a comment on our website www.zynahz.com. To stay updated with our latest recipes, subscribe to the newsletter and follow us on social media. Happy cooking!
