Recipe Index

Ingredients

• 1/4 cup beef bouillon concentrate
• 6 cups hot water
• 2 lb boneless lamb shoulder, cut into 2 in pieces
• 3 tablespoons vegetable oil
• 1 tablespoon salted butter
• 1 medium yellow onion, diced
• 1 medium leek, thinly sliced and thoroughly rinsed
• 1 medium russet potato, peeled and coarsely grated
• 6 medium red potatoes, cut into 1½ in chunks
• 3 medium carrots, peeled and cut into 1½ in chunks
• 2 medium parsnips, peeled and cut into 1½ in chunks
• 1/4 cup all-purpose flour
• 2 bay leaves
• Kosher salt, to taste
• Ground black pepper, to taste
• Finely chopped parsley, to serve
• Thinly sliced chives, to serve

Method

1. Stir the bouillon concentrate into the hot water and set aside. Season the lamb with salt and pepper and toss with the flour until lightly coated.
2. Heat the oil and butter in a large Dutch oven over medium-high heat. Brown the lamb in batches for 6 to 8 minutes, then set aside.
3. Reduce the heat to medium. Add the onion and leek and cook for 5 minutes, scraping up the browned bits.
4. Stir in the grated russet potato; it will thicken the stew as it cooks.
5. Return the lamb to the pot. Add the bouillon mixture and bay leaves, bring to a boil, then reduce to a low simmer.
6. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
7. Add the red potatoes, carrots, and parsnips. Cover and simmer for 40 to 50 minutes more, until the lamb and vegetables are tender.
8. Remove the bay leaves, taste, and adjust the salt and pepper. Serve topped with parsley and chives.

Prep: 10 min · Cook: PT0S · Total: 3 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data