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Lamb and Root Vegetable Stew with Rosemary
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound lamb stew meat, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced into 1/2-inch rounds
  • 2 parsnips, peeled and sliced into 1/2-inch rounds
  • 2 medium potatoes, cubed
  • 2 sprigs fresh rosemary
  • 4 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides, about 5 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion begins to soften.
  • Stir in the carrots, parsnips, and potatoes. Cook for another 2 minutes.
  • Pour in the beef broth. Add the rosemary sprigs, salt, and black pepper.
  • Bring the mixture to a simmer, then cover the pot. Cook for 40 minutes, stirring once halfway through, until the lamb is tender and the vegetables are soft.
  • Remove the rosemary sprigs before serving.

Notes

Use fresh rosemary sprigs rather than dried for the cleanest flavor. If the stew sits too long and thickens, stir in a small splash of broth when reheating to loosen it without diluting the taste. Leftovers keep well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife