EBD Recipe: Roasted Vegetable Lamb Stew

Prep Time: 1 hour (or 20 minutes if you skip roasting the veggies and add them directly to the stew)

Cook Time: 45 minutes in the instant pot, 8 hours in the slow cooker, 1 ½ hours on the stove top

Special Equipment: stew pot, slow cooker or instant pot

Ingredients

• 3 medium carrots, chopped into 1 inch pieces
• 2 medium parsnips, chopped into 1 inch pieces
• 1 small butternut squash, chopped into 1 inch pieces
• 6 medium white potatoes, chopped into 1 inch pieces
• 2 tablespoons cooking fat like butter, avocado oil, coconut oil or duck fat
• 2 pounds stewing lamb
• Salt
• Pepper
• ¼ cup red wine
• 2 medium leeks, chopped fine
• 2 large celery ribs, chopped
• 4 cloves garlic, minced
• ¼ cup tomato paste
• 2 cups peas
• 1 tablespoon fresh rosemary, chopped fine
• 1 bay leaf
• 3 cups beef broth or more (enough to cover the stew)

Steps

1. Preheat oven to 400ºF.
2. Cut up the carrots, parsnips, squash and potatoes.
3. Place them in a baking dish and toss with cooking fat, salt and pepper.
4. Roast the veggies for 45 minutes, turning once halfway through.
5. Meanwhile, heat a pan to medium high heat. Add some cooking fat.
6. Add the stew meat and turn until all the edges are browned. Add meat to main cooking pot (instant pot, slow cooker or stew pot).
7. Add red wine to the pan you cooked the meat in. Use a spatula to scrape off all of the meat bits (you want these, they add so much flavor).
8. Add leeks, celery and a little more cooking fat to the wine and cook until soft, about 3-5 minutes.
9. Add garlic in the last minute of cooking.
10. Add tomato paste and cook until paste turns from bright red to brick red.
11. Add leek mixture to main cooking pot.
12. Add rosemary and bay leaf to the main pot.
13. Add enough beef broth to almost cover the stew.

*Note: You can skip step 4 to save time. Just throw the veggies in with the stew in the last 40 minutes of cooking. Roasting the veggies just gives them a nice texture and sweet flavor.

Stovetop or oven: Bring stew just to a boil, reduce heat and simmer for about 90 minutes. Add roasted vegetables in the last 40 minutes of cooking. Add peas in the last few minutes of cooking. Remove bay leaf and serve.

Instant Pot: Add roasted vegetables to the stew and cook on stew setting for 35 minutes. Once finished put pot on sautee setting and add peas. Cook for 3 more minutes. Remove bay leaf and serve.

Slow cooker: Add remaining ingredients and roasted vegetables to stew and cook for 8 hours on low.

Serves 4-6

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