American · Dinner
New England Lamb Stew Bowl
New England farmhouse tradition reading cubed lamb shoulder slowly braised with carrots, parsnips, potatoes, and pearl onions in a rosemary-thyme red wine broth for the cold-weather weekend bowl of deep slow-cooked comfort.
$$
20 minsPrep
70 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
551Calories
5gProtein
59gFat
0gCarbs
0gSugar
0gFiber
28mgSodium
65mgChol
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Instructions
1
Prep
Cube lamb shoulder into 3cm pieces. Cube potato and carrots into 3cm pieces, parsnip into 2cm pieces. Peel pearl onions. Mince garlic. Pick and finely chop rosemary, thyme, and parsley. Toss lamb with flour, 0.5 tsp salt, and 0.5 tsp pepper until dusted.
2
Sear
Heat 2 tbsp oil in a Dutch oven over medium-high for 2 minutes. Brown lamb cubes in batches in a single layer for 8–10 minutes per batch, turning every 2 minutes, until every face is deep mahogany. Transfer to a plate.
3
Saute
Heat remaining 2 tbsp oil over medium for 1 minute. Add pearl onions, cook 4 minutes until lightly browned. Add garlic and chopped herbs, cook 30 seconds until fragrant.
4
Build
Stir in tomato paste for 90 seconds until brick red. Pour red wine, scrape fond, simmer 2 minutes until reduced by half. Return lamb with beef stock, Worcestershire, bay leaves, whole herb sprigs, and 0.5 tsp salt.
5
Braise
Bring to a boil over medium-high for 2 minutes, drop to low, cover, simmer 40 minutes. Add potato and carrot, cover, simmer 20 minutes. Add parsnip, simmer 10 minutes covered until all vegetables are tender.
6
Finish
Discard bay leaves and herb sprigs. Whisk in butter off the heat until glossy. Adjust seasoning with remaining 0.5 tsp salt and remaining 0.5 tsp pepper to taste.
7
Plate
Ladle stew into deep bowls and scatter chopped parsley across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) boneless lamb shoulder
- 400g (14.1 oz) Yukon Gold potato
- 240g (8.5 oz) carrots
- 200g (7 oz) parsnip
- 160g (5.6 oz) pearl onions
- 240ml (1 cup) dry red wine
- 960ml (4 cup) beef stock
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 20g (small handful) fresh rosemary
- 20g (small handful) fresh thyme
- 6 garlic cloves
- 4 tbsp neutral oil
- 20g (0.7 oz) unsalted butter
- 2 bay leaves
- 2 tsp Worcestershire sauce
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 16g (small handful) flat-leaf parsley