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lamb-and-root-vegetable-stew-recipe

Lamb And Root Vegetable Stew

A hearty and comforting gluten-free lamb and root vegetable stew.
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Preparation Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Comfort Food
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 1 lb Lamb shoulder, cut into chunks
  • 2 cups Carrots, chopped
  • 2 cups Parsnips, chopped
  • 1 cup Celery, chopped
  • 1 cup Onion, chopped
  • 3 cloves Garlic, minced
  • 4 cups Beef broth
  • 1 tablespoon Tomato paste
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Instructions 

  1. 1. Heat a large pot over medium heat and add a bit of oil.
  2. 2. Brown the lamb chunks on all sides, then remove and set aside.
  3. 3. In the same pot, add the onion, garlic, carrots, parsnips, and celery. Cook until softened.
  4. 4. Stir in the tomato paste, thyme, rosemary, salt, and pepper.
  5. 5. Return the lamb to the pot and pour in the beef broth. Bring to a boil.
  6. 6. Reduce heat to low, cover, and let simmer for about 2 hours, or until the lamb is tender.
  7. 7. Serve hot and enjoy!

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 1200mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Gluten-Free, Stew
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