👨‍🍳 Instruktioner

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

   💡 Proffstips: Drying the lamb helps it brown better.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove browned lamb and set aside.

   💡 Proffstips: Browning develops deep flavor.
3. 3

   Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the tomato paste and cook for 1 minute. Return the browned lamb to the pot.

5. 5

   Add the carrots, parsnips, rutabaga, potatoes, beef broth, thyme, rosemary, and bay leaves. Bring to a simmer.

   💡 Proffstips: Ensure the liquid covers most of the ingredients.
6. 6

   Cover the pot, reduce heat to low, and simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender and the vegetables are cooked through.

   💡 Proffstips: Stir occasionally to prevent sticking.
7. 7

   Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.

   💡 Proffstips: The stew should be rich and flavorful.
8. 8

   Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

   💡 Proffstips: Fresh herbs add a bright finish.