Dales Lamb Stew with Root Vegetables

Name: Dales Lamb Stew with Root Vegetables
Prep time: 20 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 kg lamb shoulder (cut into 2-inch pieces); 2 tbsp olive oil; 2 large onions (chopped); 3 cloves garlic (minced); 4 carrots (sliced); 3 parsnips (sliced); 3 bay leaves; 1 litre beef stock; 1 tbsp fresh thyme (chopped); 1 tbsp fresh rosemary (chopped); to taste salt and pepper

150 min 6 servings Medium

All Recipes

Savour the hearty flavours of this traditional Dales lamb stew, perfect for a cozy night in.

Prep

20 min

Cook

120 min

Total

150 min

Servings

Difficulty

Medium

The Dales Lamb Stew is a comforting dish known for its rich, hearty flavour. Originating from the Yorkshire Dales, this stew combines tender lamb with root vegetables to create a warming meal perfect for chilly evenings. Our version stays true to tradition while incorporating a few modern touches to enhance the depth of flavour. The slow-cooked lamb becomes incredibly tender, absorbing the aromatic spices and fresh herbs. This dish is perfect for those who appreciate classic, rustic cuisine with a touch of elegance.

Instructions

Prepare the lamb

Season the lamb shoulder pieces with salt and pepper.

Pro tip: Use freshly ground black pepper for the best aroma.

Brown the lamb

In a large dutch oven, heat olive oil over medium-high heat. Brown the lamb pieces in batches, ensuring all sides are well-seared. Remove and set aside.

Pro tip: Avoid overcrowding the pan to ensure even browning.

Cook the onions and garlic

In the same pot, add onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.

Pro tip: Scrape up any brown bits from the bottom of the pot for added flavour.

Add vegetables and herbs

Add carrots, parsnips, bay leaves, thyme, and rosemary. Stir to combine.

Pro tip: You can substitute other root vegetables like turnips or potatoes if desired.

Simmer the stew

Return the lamb to the pot and pour in beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is tender.

Pro tip: Check occasionally to ensure the stew is gently bubbling.

Rest and serve

Remove from heat and let the stew rest for 10 minutes before serving. Adjust seasoning with salt and pepper if needed.

Pro tip: Garnish with additional fresh thyme for a pop of colour and freshness.

💡

Tips & Tricks

Choose lamb shoulder for the most tender results.
For best flavour, brown the lamb well before simmering.
Use fresh herbs for a vibrant finish.

Frequently Asked Questions

What is Dales lamb?

Dales lamb refers to lamb dishes traditionally prepared in the Yorkshire Dales region, known for their hearty and rustic flavours.

How many calories are in Dales lamb stew?

A serving of Dales lamb stew has approximately 450 calories.

What cut of lamb is best for stew?

Lamb shoulder is ideal for stew as it becomes tender and flavourful when slow-cooked.

Can I make Dales lamb stew in advance?

Yes, this stew can be made a day ahead. The flavours improve as it sits overnight.

How should I store leftover lamb stew?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Serving Suggestions

Serve your Dales Lamb Stew with a side of crusty bread to soak up the delicious broth. This stew pairs well with a light red wine, such as Pinot Noir, which complements the richness of the lamb. You can prepare this stew a day in advance, as the flavours meld beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Nutrition per serving

450

Calories

30g

Protein

28g

Fat

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