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Autumn Lamb Stew with Root Vegetables
Autumn Lamb Stew with Root Vegetables

Autumn Lamb Stew with Root Vegetables
A hearty and warming lamb stew featuring seasonal root vegetables.
Autumn Lamb Stew with Root Vegetables
Ingredients:
1
Servings
  • 500
    g
     lamb shoulder
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     tomato paste
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 90 minutes
Autumn Lamb Stew with Root Vegetables
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add lamb shoulder pieces and brown on all sides.
  3. Remove lamb and set aside. In the same pot, add chopped onion and garlic; sauté until soft.
  4. Stir in tomato paste and cook for another minute.
  5. Return lamb to the pot. Add beef stock, thyme, bay leaf, salt, and pepper.
  6. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
  7. Add chopped carrots, parsnips, and potatoes. Simmer for another 30 minutes until vegetables are tender.
  8. Adjust seasoning if necessary and serve hot.
Nutrition Per Serving 1200 g Per 100g
Energy 659 kcal 55 kcal
Protein 50 g 4.2 g
Fibre 10 g 0.8 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 70 g 5.8 g
Fat 30 g 2.5 g
  • 500
    g
     lamb shoulder
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     tomato paste
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add lamb shoulder pieces and brown on all sides.

Remove lamb and set aside. In the same pot, add chopped onion and garlic; sauté until soft.

Stir in tomato paste and cook for another minute.

Return lamb to the pot. Add beef stock, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat to low and simmer for 45 minutes.

Add chopped carrots, parsnips, and potatoes. Simmer for another 30 minutes until vegetables are tender.

Adjust seasoning if necessary and serve hot.

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