Hearty Lamb Stew with Root Vegetables

Season the lamb cubes generously with salt and pepper.

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.

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.

Stir in the tomato paste, thyme, and rosemary. Cook for 1 minute, stirring constantly.

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.

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.

Add the potatoes, parsnips, and turnips to the pot. Cover and cook for another 30 minutes, or until the vegetables are tender.

Stir in the frozen peas and cook for 5 minutes, or until heated through. Remove the bay leaves.

Taste and adjust seasoning with salt and pepper as needed.

Garnish with fresh parsley before serving.