Lamb Stew with Root Vegetables by Food I Made

lamb stew meat, parsnip, carrots, celery, shallot, onion, garlic, cinnamon stick, bay leaf, thyme, dried parsley, dried tarragon, beef stock, fennel, red wine, sherry vinegar

Prep Time: 10 min

Category: Lamb Stew Tag: Stew / Chili

– 3 lbs. lamb stew meat, cut into 2 inch cubes
– 2 parsnips, diced in large chunks
– 2 large carrots, diced in large chunks
– 3 celery stalks, diced in large chunks
– 1 shallot, chopped roughly
– 1 onion, diced roughly
– 5 cloves garlic, smashed
– cinnamon stick
– 2 bay leaves
– 3 sprigs thyme
– 1 tbsp. dried parsley
– 1 tbsp. dried tarragon
– 2 cup beef stock
– 1 bulb fennel, roughly chopped
– 2 cups red wine
– 2 tablespoons sherry vinegar

Prep Time: 10 min