Hearty Lamb and Root Veggie Stew

Hearty Lamb Stew with Root Vegetables

Warm up your kitchen with a delightful lamb stew that’s perfect for family gatherings or a cozy night in. This dish brings together succulent pieces of lamb and a medley of vibrant root vegetables, simmered to perfection. Let’s get cooking!

Ingredients

Cooking Instructions

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour with a generous pinch of salt and pepper. Divide the lamb cubes into four batches, ensuring each piece is thoroughly coated in the seasoned flour.

In a spacious enameled cast-iron casserole, heat 2 tablespoons of the olive oil until it shimmers. Add the first batch of lamb cubes and sauté over medium-high heat until they are beautifully browned, about 6 minutes. Remove and set aside on a plate. Repeat with the remaining lamb in three additional batches, adding 2 tablespoons of oil as needed. If the bottom of the pot begins to darken too quickly, lower the heat.

Once all the lamb is browned, return it to the pot. Pour in the red wine and sherry vinegar, bringing the mixture to a boil. Add the chicken stock and tarragon, allowing it to simmer again. Season generously with salt and pepper. Cover the casserole and braise the stew in the oven for about one hour, or until the meat is almost tender.

Next, gently fold in the carrots, parsnips, fingerling potatoes, turnips, fennel, and the minced shallot into the stew. Season once more with salt and pepper, then bring to a boil, stirring well to combine everything. Cover the pot and return it to the oven. Cook for an additional hour, or until both the meat and vegetables are fork-tender. Before serving, stir in the fresh parsley and chopped fennel fronds for a burst of flavor.

Once completed, present the stew in deep bowls and enjoy the rich, comforting tastes that will fill your home!

Pair your steaming bowl of lamb stew with a robust Pinot Noir to complement the hearty flavors and enjoy!