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Lamb & Root Vegetable Stew

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Apple—in both fresh and cider form—gives this farmhouse stew a taste of the orchard. Browse the farmers market (or your produce aisle) for 3 pounds of whatever root vegetables look good, and while you’re out, pick up crusty bread and a hunk of good cheese to make it a meal.

Makes: makes 8 1-cup servings

  • 2 pounds lamb stew meat
  • 2 teaspoons fresh chopped thyme
  • 1 teaspoon kosher salt
  • 12 teaspoon freshly ground pepper
  • 1 pound carrots
  • 1 pound rutabaga
  • 1 pound parsnips
  • 1 medium apple
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 garlic cloves, sliced
  • 12 ounces dry cider
  • 1 cup beef stock


1. Toss the lamb with the thyme, salt and pepper. Peel the root vegetables and cut into 1-inch pieces. Peel and dice the apple.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook 1/2 of the lamb until browned, 6 to 8 minutes; repeat with remaining oil and lamb. Transfer the lamb to a slow cooker.
3. Add the onion and garlic to the pan and cook until onion just starts to brown, about 5 minutes. Transfer to the slow cooker.
4. Stir in the carrots, rutabaga, parsnips, apple, cider and stock. Cook on low 8 hours or high 4 hours.

PAIR IT WITH: the same dry cider you used in the dish, or go bold with a sweeter New England-style version


Choose a English Cider for this recipe

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