Colorado Lamb & Root Vegetable Stew Recipe

By Ben Towill & Phil Winser


4 servings


1 lb. boneless lamb shoulder, cut into 1″ pieces (or buy cubed stew meat)
Coarse salt and freshly ground black pepper
Flour for dredging
Olive oil
1 cup pearl onions, peeled (or 1 red onion, diced)
3 garlic cloves, smashed
1/2 tsp ground cumin
2 tbsp tomato paste
2-1/2 cups chicken stock, divided (1-1/2 + 1)
1 large potato, cut lengthwise into thick wedges
2 carrots, peeled and cut into large pieces
2 parsnips, peeled and cut into large pieces
1 bunch kale, leaves roughly chopped


Step 1: Season the lamb meat aggressively with salt and pepper and lightly dredge with flour.

Step 2: Place 3 tablespoons of olive oil in a large soup pot set over medium-high heat. Place the meat in the pot and cook, turning the pieces now and then, until browned all over, about 10 minutes. Add the onions, garlic, cumin and tomato paste to the meat and stir to combine. Add 1-1/2 cups of the chicken stock and bring the mixture to a boil. Turn the heat to low and simmer the stew until the meat is tender, about 1 hour.

Step 3: Meanwhile, heat another 3 tablespoons of oil in another large pot set over medium-high heat. Add the potato, carrots and parsnips and cook, stirring now and then, until browned in spots, about 10 minutes. Add the remaining cup of chicken stock to the pot and season the vegetables with salt and pepper. Turn the heat to low, cover the pot, and simmer until the vegetables are tender, about 20 minutes.

Step 4: Stir the cooked root vegetables into the tender lamb and then fold in the kale. Cook until the kale is wilted, a final 5 minutes. Serve hot!

Reprinted with permission from Ben Towill and Phil Winser’s The Fat Radish Kitchen Diaries (2014 Rizzoli New York), available through

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