Hearty Slow-Cooked Lamb and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Slow-Cooked Lamb and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Slow-Cooked Lamb and Root Vegetable Stew

Savor the warmth of tender, slow-cooked lamb combined with a medley of root vegetables in this hearty stew. Infused with aromatic herbs and a rich tomato base, this dish delivers a comforting and satisfying meal perfect for any time of day.

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NUTRITION

533kcal
Protein
38.8g
Fat
20.5g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shoulder (lean, braised)

1 medium Carrot

100g Parsnip

1 small Yukon Gold Potato

1 Celery Stalk

1 small Onion (half)

1 Garlic Clove

2 tbsp Tomato Paste

1 cup Water or Low-Sodium Broth

1 tsp Dried Thyme

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PREPARATION

  • 1

    Cut the lamb into 1-inch cubes and season lightly with salt and pepper, if desired.

  • 2

    Chop the carrot, parsnip, potato, celery, and onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot or slow cooker, heat a small amount of olive oil over medium heat and brown the lamb cubes on all sides.

  • 4

    Add the chopped vegetables and minced garlic to the pot, stirring for 2-3 minutes until they begin to soften.

  • 5

    Stir in the tomato paste and dried thyme, ensuring the meat and vegetables are well coated.

  • 6

    Pour in the water or low-sodium broth, scraping the brown bits off the bottom of the pot.

  • 7

    If using a stovetop, bring to a simmer, reduce heat to low, cover, and let cook for 1.5 to 2 hours until the lamb is tender and the flavors meld. In a slow cooker, cook on low for 6-8 hours.

  • 8

    Taste and adjust seasoning if necessary before serving.

Hearty Slow-Cooked Lamb and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Slow-Cooked Lamb and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Slow-Cooked Lamb and Root Vegetable Stew

Savor the warmth of tender, slow-cooked lamb combined with a medley of root vegetables in this hearty stew. Infused with aromatic herbs and a rich tomato base, this dish delivers a comforting and satisfying meal perfect for any time of day.

NUTRITION

533kcal
Protein
38.8g
Fat
20.5g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shoulder (lean, braised)

1 medium Carrot

100g Parsnip

1 small Yukon Gold Potato

1 Celery Stalk

1 small Onion (half)

1 Garlic Clove

2 tbsp Tomato Paste

1 cup Water or Low-Sodium Broth

1 tsp Dried Thyme

PREPARATION

  • 1

    Cut the lamb into 1-inch cubes and season lightly with salt and pepper, if desired.

  • 2

    Chop the carrot, parsnip, potato, celery, and onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot or slow cooker, heat a small amount of olive oil over medium heat and brown the lamb cubes on all sides.

  • 4

    Add the chopped vegetables and minced garlic to the pot, stirring for 2-3 minutes until they begin to soften.

  • 5

    Stir in the tomato paste and dried thyme, ensuring the meat and vegetables are well coated.

  • 6

    Pour in the water or low-sodium broth, scraping the brown bits off the bottom of the pot.

  • 7

    If using a stovetop, bring to a simmer, reduce heat to low, cover, and let cook for 1.5 to 2 hours until the lamb is tender and the flavors meld. In a slow cooker, cook on low for 6-8 hours.

  • 8

    Taste and adjust seasoning if necessary before serving.