How to Make Lamb Stew With Root Vegetables

    Published: 06-16-2009
    Views: 17,726
    Lisa Wilson, Certified Health, Nutrition and Wellness Counselor and Fitness Trainer, talks about how to make lamb stew with root vegetables.

    Lisa Wilson

    Lisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar reduction, cholesterol control, hormone balance, emotional issues, wellness, prevention, renewed energy and balance and more. Lisa offers individual and group counseling. Individuals are often referred to her practice by area doctors. She also offers a cooking class series in the home or office! The classes cover kitchen basics, intermediate classes and classes on stepping it up to ultimate health! Lisa earned her undergraduate degree from the College of Saint Benedict in Minnesota. She received her training as a Health Counselor through a program with Columbia University, at the Institute for Integrative Nutrition in Manhattan. She lives and works in McLean, Virginia.

    Lisa Wilson: Hi, I'm Lisa Wilson with Nourished LLC. Today, we are in the kitchen working on root vegetables. We are going to keep going making a nice root vegetable and Lamb Stew, showing everyone, just how easy it is. So, we are going to first take our cut up lamb which I got at the organic butcher, and I'm going to go ahead and toss that into my bowl. Now, in here I have Arrow root, I have one half cup Arrow root and I have about two or two-and-a half pounds of my cut up lamb, still with the bone on, and what I'm going to do is, just lightly coat this all in the arrow root and salt . So again, one half cup Arrow root, one tea spoon of salt, my pan is nice and warm, so I am going to go ahead and add my olive oil right here. Warm that in my pan, and then I am just going to transfer all these pieces of lamb right in to the pan. Now, I have done this, just by putting the lamb right in to the crock pot, that's what we are working on here, a lamb stew, a crock pot meal. And that works just fine too. It just adds a little more flavor, if you go ahead and coat it, and then put it right in to your pan. Seal in, all that nice flavor. It's starting to smell good already. Now, this part here will take about 7-10 minutes. I'm just going to lightly brown all five, last one. Okay, see how easy that was. That was the hardest part, so, not so bad, we are going to let that work for a couple of minutes, I will set my Arrow root aside. We are just going to let that work in the pan for a couple of minutes. Once I see that it's browning nicely on one side, I'm going to start to turn them. They are starting to smell and look really delicious. I just like doing this with two forks, going through, turning, and we are not trying to cook these all the way through, they are going to cook all the through in 6-8 hours, they are going to spend in the crock pot, so we are just browning them a little bit on all sides. I am just going to make sure, they are not stuck to the pan, before I go, empty this right into the crock pot, I think they are ready, they are smelling good. And we keep the burner on, because I am coming right back, into the crock pot with that. See all the juices and the little pieces in the pan, we are going to keep that in there, we are going to go back and cook all the vegetables, just a little bit, right in the same pan, so we are to keep all that nice flavor. Now, we are going to start some of our vegetables, I'm just going to add a little more olive oil, and I am going to start with some onions. Onions always give a stew a really rich flavor. So there we go, right in to the pan, one onion, -- I like a sweet onion, now you can use a red onion, but it's just going to be a little bit stronger, but I like a nice sweet onion. Now it's starting to stick to the pan a little bit, and I don't want it to scorch to the bottom of the pan so I'm just going to add a little red wine here, just enough to start to deglaze our pan, add a little more, and honestly a nice stew, like a lamb stew or beef stew tastes delicious, with a little bit of red wine in it. So now that we have that, we are going to cook these for about two minutes, until they are translucent. Next, we are going to add our garlic into the pan. Stir that around. And at this point, I am going to add some of the vegetables that we are going to have in our stew. So, in put the carrot, the potatoes, and finally in with the celery, we are just going to mix these around. What we are really doing is just starting to marry all of these flavors together so they just kind of become one, once they get to the crock pot. Look at all of those root vegetables, isn't that pretty? So really, we just want to spend a couple of minutes right here, again just marrying all these flavors and then we are going to transfer this to our crock pot, where it's going to cook 6-8 hours. So here we go. We have just started to heat our vegetables on the stove and now we are pouring them into the crock pot. Oh, that is so pretty, just like that. Next, one can of organic diced tomatoes, -- now if you have fresh tomatoes, that's super too. The thing is you want to get a little bit of tomatoes in there, because of the acidity, the tomatoes is going to really break down the meat. That makes it really tender. We are going to put that in and then we are also going to put about a cup of wine, if you want to go ahead and measure, go ahead, I am going to pour. Red wine with the stew just makes it taste so hardy. So we are going to stir that up, without spilling or splashing, and then finally, I am going to go ahead and add some oregano, some springs of oregano, just like this, they are going to go right in. Now if you have another herb, that you would prefer to have here, I just happened to have some oregano, still out in my herb garden, most of my other herbs are gone but my oregano has been really party this year so, it's still coming up, and give it a stir, those oregano leaves look so pretty in there. When you serve it, you want to take it out of course. Okay, and there you have it, really it just took us few minute to put all those things together, on goes the lid, 6-8 hours on low. And so if you do this in the morning, you can actually do it the night before, if you prefer, plug it in, in the morning, it's good when you come home from work, or at the end of the day. Let me show you what it looks like. I cooked some overnight last night, had it ready in the morning, so I could show you, transferred it to this pot, and it looks absolutely amazing, it's beautiful. This is lunch at our house today. I am going to put some in the bowl. Now, of course that still has some of the bones in it, so you want to watch out for that, and actually take them out, before you go ahead and start eating. Isn't that pretty? Okay, now, we drizzle a little bit of salt on the meat, but if you want to go ahead and salt it right here or put a little bit of black pepper on it, that's fine too, so lets go ahead and taste. Remember, how I said that the meat will just fall off the bone, because we have added little bit of acidity, with the tomatoes. They are just falling apart, it's that tender. I don't know if you can see that on my spoon, but it's that tender. So stay with us, because coming up next, we are doing roasted root vegetables.