Save Recipe Print
Total:
2 hr
Prep:
15 min
Cook:
1 hr 45 min
Yield:
4 servings (1 serving = 2 cups stew)
Level:
Intermediate

Nutrition Info

Total:
2 hr
Prep:
15 min
Cook:
1 hr 45 min
Yield:
4 servings (1 serving = 2 cups stew)
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Watch how to make this recipe.

Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.

Cook's Note

Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pot Roast Stew

Roasted Lamb Chops

Recipe courtesy of The Neelys

Moroccan Chicken Stew

Recipe courtesy of Family Circle Magazine

Lamb Shepherd's Pie

Recipe courtesy of Shauna James Ahern

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Lamb Stew

Recipe courtesy of Food Network Kitchen

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Spring Lamb Stew

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.