Lamb Stew with Root Vegetables

Lamb Stew with Root Vegetables

A hearty lamb stew with tender meat and flavorful root vegetables.

30
Prep Time (min)
90
Cook Time (min)
120
Total Time (min)
4
Servings

Ingredients

  • 2 lbs Lamb Entrees Dinners Commercially Frozen
  • 2 carrots
  • 2 parsnips
  • 1 onion
  • 4 cloves garlic
  • 2 potatoes
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
Difficulty:Medium
Tags:
lambstewroot vegetables

Instructions

1

1. Thaw the Lamb Entrees Dinners Commercially Frozen in the refrigerator overnight.

2

2. Cut the lamb into bite-sized pieces.

3

3. Peel and chop the carrots, parsnips, onion, and potatoes.

4

4. Heat olive oil in a large pot over medium heat.

5

5. Add the lamb to the pot and cook until browned on all sides.

6

6. Remove the lamb from the pot and set aside.

7

7. Add the chopped vegetables to the pot and cook for 5 minutes.

8

8. Stir in the tomato paste, garlic, thyme, and rosemary.

9

9. Pour in the beef broth and red wine.

10

10. Return the lamb to the pot and bring to a boil.

11

11. Reduce heat, cover, and simmer for 1 hour, or until the lamb is tender.

12

12. Season with salt and pepper to taste.

13

13. Serve the lamb stew hot with crusty bread or mashed potatoes.

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