Classic Lamb and Root Vegetable Stew

A hearty and comforting stew featuring tender lamb and a medley of earthy root vegetables, slow-simmered to perfection.

By RecipeBoss

Servings

Time Required

3 hr

Ingredients

2 lbs lamb shoulder

3 medium carrots

2 medium parsnips

1 lb potatoes

1 large onion

4 cloves garlic

2 stalks celery stalks

4 cups beef broth

2 tbsp tomato paste

3 tbsp olive oil

0.25 cup all-purpose flour

1 tsp thyme

1 tsp rosemary

1 leaf bay leaf

1.5 tsp salt

1 tsp black pepper

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1
Preheat oven to 325°F. Cut lamb shoulder into 1.5-inch cubes. Season generously with salt and black pepper.
2
In a large Dutch oven or oven-safe pot, heat 2 tbsp olive oil over medium-high heat. Brown lamb cubes in batches, about 3-4 minutes per side. Remove lamb and set aside.
3
Add remaining 1 tbsp olive oil to the pot. Add chopped onion, carrots, parsnips, and celery. Sauté for 5-7 minutes until softened.
5 min
4
Add minced garlic and cook for 1 minute more until fragrant.
5
Stir in tomato paste and cook for 1 minute. Sprinkle flour over the vegetables and stir to coat. Cook for another minute.
6
Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
7
Return the browned lamb to the pot. Add thyme, rosemary, and bay leaf. Stir to combine.
8
Cover the pot and transfer to the preheated oven. Braise for 1.5 hours, or until lamb is tender.
1 hr 30 min
9
While the lamb braises, peel and cube the potatoes. Add them to the stew during the last 30 minutes of cooking.
10
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Let the stew rest for 10 minutes before serving.
10 min

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