Lamb Stew with Parsnips and Figs
Warm, hearty, and bursting with flavor, this Lamb Stew with Parsnips and Figs is the ultimate comfort food for cozy nights. Tender chunks of seared lamb are slow-simmered with sweet, earthy parsnips, velvety dried figs, and a splash of red wine for a rich and luxurious broth. Aromatic herbs like rosemary, thyme, and bay leaves infuse every bite with depth, while a hint of tomato paste enhances the stew's savory base. Perfectly balanced between sweet and savory, this dish is an elegant twist on classic lamb stew, ideal for dinner parties or satisfying weeknight meals. Serve it hot, garnished with fresh parsley, alongside crusty bread or creamy mashed potatoes for a truly comforting and flavorful experience.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and cut into bite-sized pieces
- 1 cup dried figs, quartered
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups low-sodium beef or chicken stock
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the lamb cubes with salt and black pepper. Working in batches, sear the meat on all sides until browned, about 4-5 minutes per batch. Remove the lamb from the pot and set aside.
Add the diced onion to the pot. Cook for 3-4 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the carrots, parsnips, and dried figs to the pot. Stir to combine and cook for 3-4 minutes.
Push the vegetables to the side and add the tomato paste to the center of the pot. Cook the paste for 1-2 minutes to deepen the flavor.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
Return the seared lamb to the pot, along with the beef or chicken stock, fresh rosemary, thyme leaves, bay leaves, kosher salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded.
Remove the bay leaves and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with chopped parsley if desired. Enjoy with crusty bread or over a bed of mashed potatoes.
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.3 g | 309% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 109.0 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5963 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
