Monday, January 28, 2013

Lamb and Root Vegetable Stew

Yup, my creative juices are flowing!  This is delicious!!  I like it better than beef stew.  It has a milder flavor.  You can also tinker with the meat/veg proportions so that you can make it with as much meat as you prefer.  I find that I only need a few ounces of quality meat to satisfy my appetite and I'm trying to eat way more veg than I used to so this is a great recipe.

Since I am cooking more traditionally, the food isn't really fast anymore but the prep here is minimal and I was done in 15mins or so.  The cooking time is two hours with an intervention at the one hour mark.  You could make it in a slow cooker but I'm not sure how it will effect the taste.

To give credit where credit is due this is based on the lamb stew recipes in Mark Bittman's How to Cook Everything cookbook.  This is my go to cookbook along with my America's Test Kitchen books.

serves 2-3

1/2 -1 lb lamb stew meat
1 med potato
1 med onion
1/2 kohlrabi
1/2 celeriac
2-3 carrots
1 clove garlic
1 bay leaf
1t dried thyme or 1T fresh
A generous handful of fresh parsley about 1-2c
1t celtic sea salt
generous pinch of pepper
1-2c basic chicken stock or any organic chicken stock
filtered water

  1. Peel all veg and cut into large chunks.  Keep potato separate from other veg and rinse everything in fresh water and drain.  Throw potato into pot.  Set aside other veg for later.  If you have something that is going to brown, cover remaining veg with water.
  2. Peel and cut onion into 6 pieces and throw in pot.  Peel and mash garlic and throw in pot.
  3. Rinse and drain stew meat and add to pot.
  4. Add stock and add enough water to cover meat and veg.  Add salt, pepper, dried bay leaf and dried thyme.  If using fresh herbs wait until step 6 to add them.
  5. Cover pot and let simmer on low heat for one hour.  Liquid should be just bubbling.  Check once in a while to make sure there is enough liquid still in the pot. Add more water if you like.
  6. Add remaining veg (drain first if in water).  Add remaining fresh herbs.  Add more filtered water to just cover everything.  
  7. Bring back to a simmer and cover.  Cook for another hour. 
Variations on the theme:
  • Throw everything in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until meat is tender.   Veg will probably get a tad mushy.
  • Add peas for the last fifteen minutes of cook time.
  • Other root veg: parsnips, turnips, beets (use yellow ones or they will make the stew purple and the meat gets nasty looking), sweet potato and radishes.
  • Add portabellos cut into large chunks at step 6.


  1. The mix of veggies sound yummy, but I'm not a big fan of lamb. I think part of it is mental - you know, baaa baaa, cute little lambie! I don't eat veal either.

    We had a nice chicken stew with dumplings for dinner tonight - perfect for a cold, wet day!


  2. You could make this with chicken meat also. However, I would change the herbs to rosemary, marjoram and thyme with the garlic being optional.