Countryside Comfort: Dorset Lamb Stew With Root Vegetables
Experience the warmth and comfort of the Dorset countryside with this hearty and delicious Dorset Lamb Stew with Root Vegetables. This traditional dish is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 2 lbs Dorset lamb, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 2 large potatoes, peeled and cubed
- 4 cups beef or lamb broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb and brown on all sides. Remove the lamb from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Return the lamb to the pot and add the carrots, parsnips, and potatoes.
- Pour in the broth and add the bay leaves. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the lamb is tender and the vegetables are cooked through.
- Discard the bay leaves and adjust the seasoning if needed. Serve the stew hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Serving bowls
Tools
Stovetop
Serving suggestions
Serve the Dorset Lamb Stew with Root Vegetables with a side of crusty bread or over mashed potatoes for a complete and satisfying meal.
Tips & tricks
For an extra depth of flavor, you can add a splash of red wine to the stew during the cooking process.
Cost
$25