Recipe by Carolyn Malcoun
Serves: makes 8 1-cup servings
- 2 pounds lamb stew meat
- 2 teaspoons fresh chopped thyme
- 1 teaspoon kosher salt
- 1/2 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