Slow-Cooked Lamb Stew with Root Vegetables

For a heartier option, slow-cooked lamb stew is ideal. It’s comforting and perfect for meal prep, as the flavors deepen over time.

Ingredients:

• 2 pounds lamb shoulder, cut into chunks

• 3 carrots, chopped

• 2 parsnips, chopped

• 1 onion, diced

• 3 cloves garlic, minced

• 2 cups beef or vegetable broth

• 1 cup red wine (optional)

• 2 tablespoons tomato paste

• 2 sprigs thyme

• Salt and pepper to taste

• 2 tablespoons olive oil

  
  

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb chunks on all sides, then remove and set aside.

2. In the same pot, sauté onions and garlic until translucent.

3. Stir in tomato paste, then add broth and wine.

4. Return lamb to the pot, add carrots, parsnips, and thyme. Season with salt and pepper.

5. Cover and simmer on low heat for 2 to 3 hours, or until the lamb is tender.

   
   

This stew pairs well with crusty bread or creamy mashed potatoes.

Slow-cooked lamb stew served in a rustic bowl with carrots and parsnips