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Classic Red Wine Lamb Stew with Root Vegetables
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 2 pounds lamb stew meat, cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and chopped
  • 4 medium potatoes, cubed
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown them on all sides for even color and better flavor.
  • Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens.
  • Transfer the lamb mixture to the slow cooker. Pour in the red wine and beef broth.
  • Stir in the tomato paste, then add the carrots, parsnips, and potatoes. Tuck in the rosemary, thyme, and bay leaves.
  • Season with salt and pepper. Cover and cook on low for 8 hours until the lamb is fork-tender.
  • Remove the herb sprigs and bay leaves before serving.

Notes

For a thicker broth, mix a spoonful of the cooking liquid with a teaspoon of flour and stir it back in during the last 30 minutes. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Knife