One-Pot Lamb Stew with Root Vegetables

Warm up your soul with our One-Pot Lamb Stew with Root Vegetables, a comforting and hearty dish that’s perfect for cozy nights in. This stew combines tender pieces of lamb with an assortment of flavorful root vegetables, simmered together in a rich and savory broth until perfectly tender. With its simple preparation and satisfying flavors, our lamb stew is sure to become a family favorite for cold-weather dinners or gatherings with loved ones.

Prepare to savor the comforting flavors of our One-Pot Lamb Stew with Root Vegetables. Each spoonful offers tender chunks of lamb infused with the earthy sweetness of root vegetables such as carrots, potatoes, and parsnips. The addition of aromatic herbs and spices adds depth and complexity to the dish, while the slow simmering process allows the flavors to meld together beautifully. Whether enjoyed on its own or paired with crusty bread for dipping, this stew is a delicious way to warm up on chilly days.

Indulge in the wholesome goodness of our One-Pot Lamb Stew with Root Vegetables, knowing that you’re nourishing your body with a balanced and nutritious meal. Lamb is a rich source of protein and essential nutrients, while root vegetables provide fiber, vitamins, and minerals. Opt for lean cuts of lamb and use minimal oil to keep the dish healthy and nutritious. With its combination of taste and nutrition, this stew is a satisfying and wholesome choice for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1.5 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 potatoes, peeled and chopped
• 4 cups beef or vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
2. Add the diced onion and minced garlic to the pot and cook until softened about 3-4 minutes.
3. Add the cubed lamb to the pot and season with salt and pepper. Cook until the lamb is browned on all sides, about 5-7 minutes.
4. Add the chopped carrots, parsnips, and potatoes to the pot, stirring to combine.
5. Pour in the beef or vegetable broth and diced tomatoes, scraping the bottom of the pot to loosen any browned bits.
6. Add the bay leaves and dried thyme to the pot, stirring to distribute evenly.
7. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb and vegetables are tender.
8. Taste and adjust the seasoning with salt and pepper if needed.
9. Serve the One-Pot Lamb Stew with Root Vegetables hot, garnished with chopped fresh parsley.

Prep Time, Cook Time, Number of Portions, Calories: Enjoy the simplicity of our One-Pot Lamb Stew with Root Vegetables, requiring just 20 minutes of prep time and 1.5 to 2 hours of cooking. This recipe yields approximately 4-6 servings, making it perfect for a family dinner or entertaining guests. Each serving contains approximately 350-400 calories, depending on the portion size and choice of ingredients, offering a satisfying and flavorful meal that’s sure to please everyone at the table.

Potential Upgrades and Substitutes: Customize your One-Pot Lamb Stew with Root Vegetables to suit your taste preferences or dietary needs. Experiment with different root vegetables such as turnips, rutabagas, or sweet potatoes for added variety and flavor. You can also adjust the seasoning by adding additional herbs or spices such as rosemary, thyme, or bay leaves. For a thicker stew, you can stir in a tablespoon of flour or cornstarch mixed with water towards the end of cooking. The versatility of this recipe allows you to get creative and tailor it to your individual preferences.

Serving Options: Serve our Lamb Stew with Root Vegetables with crusty bread or dinner rolls for dipping into the savory broth. For added richness, you can also sprinkle grated Parmesan cheese or a dollop of sour cream on top of each serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, allowing the flavors to develop even further over time. Whether enjoyed as a comforting weeknight meal or a hearty dish for special occasions, this stew is sure to warm your heart and soul with its nourishing ingredients and delicious taste.

One-Pot Lamb Stew with Root Vegetables

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Serves: 4-6 Prep Time: 20 Cooking Time: 120 120

Nutrition facts: 400 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 1.5 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 potatoes, peeled and chopped
• 4 cups beef or vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
2. Add the diced onion and minced garlic to the pot and cook until softened about 3-4 minutes.
3. Add the cubed lamb to the pot and season with salt and pepper. Cook until the lamb is browned on all sides, about 5-7 minutes.
4. Add the chopped carrots, parsnips, and potatoes to the pot, stirring to combine.
5. Pour in the beef or vegetable broth and diced tomatoes, scraping the bottom of the pot to loosen any browned bits.
6. Add the bay leaves and dried thyme to the pot, stirring to distribute evenly.
7. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb and vegetables are tender.
8. Taste and adjust the seasoning with salt and pepper if needed.
9. Serve the One-Pot Lamb Stew with Root Vegetables hot, garnished with chopped fresh parsley.