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

Equipment

  • Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 3 carrots, peeled and sliced into 1-inch pieces
  • 2 parsnips, peeled and chopped into 1-inch pieces
  • 4 medium potatoes, peeled and cubed
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, about 6-8 minutes total. Remove the lamb and set it aside.
  • Lower the heat to medium. Add the diced onion to the same pot and cook until softened, about 5 minutes. Stir in the garlic and rosemary and cook for 1 minute more.
  • Sprinkle the flour over the onion mixture and stir for 1 minute to coat everything. Slowly pour in the beef broth while stirring to avoid lumps.
  • Return the browned lamb to the pot along with the salt and pepper. Bring the mixture to a simmer, then cover and cook on low heat for 45 minutes.
  • Add the carrots, parsnips, and potatoes to the pot. Stir gently, cover again, and simmer for another 45-60 minutes until the vegetables are tender and the lamb is soft.
  • Taste and adjust salt if needed. Let the stew rest for 5 minutes before serving.

Notes

For the best texture, cut the vegetables into similar sizes so they cook evenly. If the broth thickens too much during simmering, add a splash of extra broth or water. Leftovers reheat well the next day and the rosemary flavor becomes even more pronounced.
Course: Soup
Cuisine: Mediterranean
Equipment: Dutch oven, Cutting board, Knife, Wooden spoon