Now that winter is here it’s time to get cooking delicious warming meals such as this lamb and root vegetable winter stew recipe, a hearty family favourite!
- 1 tbsp olive oil
- 750g lamb from the bone, diced
- 1 large onion
- 2 cloves garlic, crushed
- 2 carrots, sliced
- 2 parsnips, chopped into 2cm chunks
- 400g chopped tomatoes
- 2 tbsp tomato paste
- 2 tsps chopped fresh rosemary
- 1 1/2 cups (375ml) chicken stock
- 1 tbsp fresh parsley, chopped
Heat the oil in a large saucepan and cook the lamb for around 4 minutes until browned. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for around 3 minutes or until soft but not brown. Return the lamb to the pan along with any excess juice. Add the carrots, parsnips, tomatoes, tomato paste, rosemary and stock and bring to the boil. Reduce the heat and simmer, covered, for around 50 minutes or until lamb is tender and sauce has thickened. Stir through the fresh parsley a cook for another 2 minutes.