Autumn Lamb Stew
Warm yourself on a cold evening with this flavorful stew.
- 2 tsp olive oil
- 1 lb boneless lamb shoulder, cut into 1 1/2-inch chunks
- 3/4 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
- 1 cups (4 ounces) yellow onion, diced into 1/2-inch
- 1 Tbs all purpose flour
- 2 tsp minced garlic
- 1/2 cup red wine
- 2 tsp tomato paste
- 3 1/2 cups brown stock (lamb, beef, veal)
- 2 tsp chopped rosemary
- 1 tsp chopped savory
- 1/8 tsp ground cinnamon
- 1 bay leaf
- 1 1/2 cups (6 ounces) sweet potato, peeled and diced (3/4-inch)
- 1 cup (4 ounces) celery root, peeled and diced (3/4-inch)
- 1 cup (4 ounces) parsnips, peeled and diced (3/4-inch)
- 1 cup (4 ounces) turnips, peeled and diced (3/4-inch)
- 1 cup olives, whole, pitted
- 2 tsp snipped chives (1/4-inch)
- Heat olive oil in a medium saucepan over medium-high heat. Add lamb, season with salt and pepper and cook for 7-8 minutes, stirring occasionally until well-browned. Turn heat down to medium, add onion and continue cooking for 3-4 minutes. Stir in flour and garlic and cook for another 1-2 minutes. Mix in red wine and tomato paste, then whisk in brown stock. Season with rosemary, savory, cinnamon and bay leaf and bring to a boil, stirring occasionally. Cover, turn down to low and simmer for 45-50 minutes. R
- emove cover, turn heat to medium-high and bring to a boil. Add sweet potato, celery root, parsnips, turnips, and olives. Simmer over medium-low heat for 15-20 minutes until vegetables are cooked through. Top with chives just before serving.
Calories from Fat 129 (34%)
(22%)Total Fat 15g
(15%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 28g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.