Warming up: Lamb & Root Veggie Stew

Trudging home from the train in the cold rain and fierce Chicago wind, I decided that this evening was calling for a Serious dinner plan. Soup just wouldn’t cut it tonight. By the time I got home, the cold and wet had seeped into my bones in a way that only a hearty stew could cure.

Inspired by the beautiful lamb post on Gluten-free Girl yesterday, I pulled a packet of lamb stew meat out of the freezer and decided to improvise a lamb stew. I had plenty of root veggies in the crisper to choose from, a bottle of red wine, and some fresh rosemary…all the makings of a simple stew. A few minutes of chopping and searing, and then I was free to let the stew bubble away while I took the dog out for a soggy walk. An hour and a half later, we sat down to a delicious bowl of stew and glasses of red wine.

Lamb & Root Vegetable Stew
Serves 3

9 Weight Watchers Points per serving

12 oz lamb stew meat, cubed, trimmed of fat
1 Tb olive oil
3 cloves garlic, minced
1/2 onion, cubed
2 sprigs rosemary
3/4 cup red wine
2 cups cubed potatoes
1 cup cubed carrots
1 cup chicken stock
1 14oz can fire roasted diced tomatoes
salt & pepper to taste

  1. Heat a 3qt dutch oven on the stove over medium heat for a few minutes. Season the cubed lamb with salt and pepper. Add half of the lamb in one layer and sear for 2 minutes on each side. Remove lamb and set aside, then add remaining lamb to the pot and sear.
  2. Remove remaining lamb from the pot and set aside. Add 1 T olive oil to the pot, then add the garlic and onion, and saute, scraping any brown bits from the bottom of the pot. After 2 minutes, add the red wine and rosemary, and cook for another minute or two.
  3. Add the chicken stock, tomatoes, lamb, tomatoes, potatoes and carrots. Cover the pot and bring to a boil. Reduce heat to low and simmer, covered, for an hour, stirring occasionally. After an hour, remove the lid, turn the heat up to medium, and reduce the liquid in the stew until it becomes a delicious red gravy, about 20 minutes. Taste, and season with salt and pepper. Chop up a handful of parsley, and stir in at the last moment, then dish it up.

2 thoughts on “Warming up: Lamb & Root Veggie Stew

  1. On Check Please last week there was GF restaurant featured, and an Italian one none the less. The wind was FIERCE today. A stew sounds so good. I may just make this recipe this weekend if I can get myself to attempt lamb. Do you get yours from WF?

  2. Oooh, I missed that Check Please – I’ll have to see if it’s still on OnDemand. Yeah, the wind was CRAZY. I get my lamb from our meat farm share, but Whole Foods will for sure have stew meat – buy whatever’s cheapest – sometimes the kabob meat is cheaper than stew meat, and either will work.

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