Hearty Lamb Stew with Root Vegetables

A comforting and flavorful lamb stew, perfect for a cold evening. This recipe features tender lamb, hearty root vegetables, and a rich, savory broth.

Prep Time

25 minutes

Total Time

2 hours 55 minutes

Calories

582 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.06/serving

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Beef•Lamb

Occasion:

Weekend Cooking

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh•Hearty•Indulgent

Ingredients

Servings

2lbsboneless lamb shoulder, cut into 1-inch cubes

£16.00

2tbspolive oil

£0.30

1largeonion, chopped

£0.30

2carrots, peeled and chopped

£0.20

2celery stalks, chopped

£0.40

4cloves garlic, minced

£0.20

1tbsptomato paste

£0.15

1tspdried thyme

£0.10

0.5tspdried rosemary

£0.10

4cupsbeef broth

£1.20

1cupdry red wine(optional)

£2.00

1lbYukon gold potatoes, peeled and cubed

£0.80

1lbparsnips, peeled and chopped

£1.00

0.5lbturnips, peeled and cubed

£0.40

1cupfrozen peas

£0.40

2tbspchopped fresh parsley, for garnish

£0.50

Salt and pepper to taste

£0.10

2bay leaves

£0.20

Total Cost

£24.35

£4.06 per serving

Instructions

1.
Season the lamb cubes generously with salt and pepper.
2.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.
3.
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4.
Stir in the tomato paste, thyme, and rosemary. Cook for 1 minute, stirring constantly.
5.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
6.
Return the lamb to the pot. Add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes, or until the lamb is tender.
7.
Add the potatoes, parsnips, and turnips to the pot. Cover and cook for another 30 minutes, or until the vegetables are tender.
8.
Stir in the frozen peas and cook for 5 minutes, or until heated through. Remove the bay leaves.
9.
Taste and adjust seasoning with salt and pepper as needed.
10.
Garnish with fresh parsley before serving.

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My Notes

Nutrition Information

Nutrition per serving (513g)

582 kcal / 2436 kJ

Carbs

35g

13% of RDA

Fat

28g

40% of RDA

Protein

47g

94% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

11 g

12% of RDA

Sodium

518 mg

23% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

Browning the lamb in batches prevents overcrowding and ensures even browning, which adds flavor to the stew.

For a richer flavor, use lamb broth instead of beef broth.

If you don't have red wine, you can substitute it with an equal amount of beef broth or water.

Feel free to add other vegetables, such as mushrooms or sweet potatoes.

The stew can be made ahead of time and reheated. The flavors will meld together even more overnight.

For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.

Cooking Equipment

Large Dutch oven or heavy-bottomed pot

Cutting board

Chef's knife

Measuring cups and spoons

Wooden spoon or spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Browning the lamb in batches prevents overcrowding and ensures even browning, which adds flavor to the stew.

For a richer flavor, use lamb broth instead of beef broth.

If you don't have red wine, you can substitute it with an equal amount of beef broth or water.

Feel free to add other vegetables, such as mushrooms or sweet potatoes.

The stew can be made ahead of time and reheated. The flavors will meld together even more overnight.

For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.

Hearty Lamb Stew with Root Vegetables

Ingredients

Instructions