Lamb & Root Vegetable English Stew – #SoupSwappers

This English stew is made truly comforting due to its abundance of root vegetables and tender lamb, swimming happily in a rich creamy stout gravy.

So here’s the thing, I’ve never cooked lamb before. How is that even possible? Unlike some people, I actually like lamb, it’s just not something I order or eat very often. Honestly, for the most part, I think I actually forget it even exists. Thankfully, this month’s Soup Saturday Swappers “English Stew” themed event hosted by Sneha’s Recipe, gave me the perfect excuse to cook with it for the first time.

I bet you’re wondering how it went. Well, I think you can tell from the photos seen here that it went absolutely beautifully. The lamb truly did add just the right flavor to this root vegetable stew, without being overpowering or too greasy. I attribute that to the use of leaner lamb loin chops in this recipe, which although pricier, was way worth the extra expense. I simply cannot abide spooning through gobs and gobs of grease when eating a bowl of stew, no matter how great it tastes.

Now I can say without a doubt that lamb will be on the menu way more often in the future. I’m already contemplating purchasing loin chops again, searing them until dark golden brown, and then literally drowning them in a rich creamy sauce. Oh yeah, it’s gonna happen, and it’s gonna happen soon. Just you wait and see.

P.S. The little floral bulbs of fluff seen in this recipe’s photos are the blooming flowers from last year’s garden onion harvest. They were just too pretty not to be seen, so I thought I’d share them with y’all. Aren’t they beautiful? The bees absolutely love them, so much so, that I may have pissed them off a bit while collecting them. Thankfully, no bees, Colleen, or Brenna were hurt in the process and now the gorgeous balls of fluff are prettying up my kitchen ledge and putting a smile on my face each time I get a glimpse of them.

This English stew is made truly comforting due to its abundance of root vegetables and tender lamb, swimming happily in a rich creamy stout gravy.

Ingredients:

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Pounds Lamb Loin Chops
  • Ground Sea Salt
  • Freshly Ground Black Pepper
  • 1 Large Sweet Yellow Onion, Diced
  • 1 Fennel Bulb with Fronds, Diced
  • 1 Turnip, Peeled & Diced
  • 5 Carrots, Peeled & Diced
  • 3 Large Red Potatoes, Peeled & Diced
  • 1 (28-oz.) Can Petite Diced Tomatoes
  • 1 (32-oz.) Carton Beef Stock
  • 1 (14.9-oz.) Can Stout
  • 4 Fresh Thyme Sprigs
  • 1/2 Cup Whole Milk
  • 6 Tablespoons Corn Starch
  • 1 Tablespoon Honey
  • 1/2 Teaspoon Ground Sea Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1/4 Teaspoon Garlic Powder

This English stew is made truly comforting due to its abundance of root vegetables and tender lamb, swimming happily in a rich creamy stout gravy.

Directions:

  1. Place the olive oil in a large Dutch oven or skillet over high heat.
  2. Liberally salt and pepper both sides of the lamb loin chops and then sear them in the very hot olive oil until browned.
  3. Place the browned lamb loin chops in the bottom of a crockpot in a single layer.
  4. Reduce the heat to medium and saute the onions for 2 minutes, stirring constantly.
  5. Arrange the onions on top of the lamb loin chops and then layer with the fennel, turnip, carrots, red potatoes, and diced tomatoes.
  6. Pour in the beef stock and stout and then press the fresh thyme sprigs down into the liquid.
  7. Cook for 8 hours on low heat.
  8. Carefully remove the lamb loin chops from the crockpot and use a fork to finely shred the meat. Discard the bones and any large chunks of fat. Place the shredded lamb back into the crockpot.
  9. In a small bowl, whisk together the milk, corn starch, honey, salt, pepper, and garlic powder.
  10. Add the mixture to the crockpot, stir to combine, and then raise the temperature of the crockpot to high.
  11. Cook for an additional 30 to 60 minutes, or until the stew has thickened.

This English stew is made truly comforting due to its abundance of root vegetables and tender lamb, swimming happily in a rich creamy stout gravy.

Suggestions:

  • Liberally salting and peppering the lamb loin chops will help add flavor to the stew.
  • Make sure you remember how many lamb loin chops you put in the stew to ensure that you remove the bones from all of them.
  • I waited until the last hour of cooking time to add additional spices to the stew so that their flavor would not be lost and the vegetables would not develop a funky texture.
  • Garnish with additional fresh thyme before serving.

This English stew is made truly comforting due to its abundance of root vegetables and tender lamb, swimming happily in a rich creamy stout gravy.

Improvements:

  • During the last 30 to 60 minutes of cooking time, add fresh or frozen peas to the stew.
  • If you find that lamb loin chops are not affordable or perhaps you prefer not to eat lamb, replace the lamb with beef.
  • Serve this stew with these Chobani Simply 100 Blueberry Dinner Muffins.
  • As always, I used Miss O’Hara to make this English stew. She truly is a wonder.
    Lamb & Root Vegetable English Stew – #SoupSwappers

    Lamb & Root Vegetable English Stew – #SoupSwappers

    Ingredients:

    • 2 Tablespoons Extra Virgin Olive Oil
    • 1 1/2 Pounds Lamb Loin Chops
    • Ground Sea Salt
    • Freshly Ground Black Pepper
    • 1 Large Sweet Yellow Onion, Diced
    • 1 Fennel Bulb with Fronds, Diced
    • 1 Turnip, Peeled & Diced
    • 5 Carrots, Peeled & Diced
    • 3 Large Red Potatoes, Peeled & Diced
    • 1 (28-oz.) Can Petite Diced Tomatoes
    • 1 (32-oz.) Carton Beef Stock
    • 1 (14.9-oz.) Can Stout
    • 4 Fresh Thyme Sprigs
    • 1/2 Cup Whole Milk
    • 6 Tablespoons Corn Starch
    • 1 Tablespoon Honey
    • 1/2 Teaspoon Ground Sea Salt
    • 1/2 Teaspoon Freshly Ground Black Pepper
    • 1/4 Teaspoon Garlic Powder

    Directions:

    1. Place the olive oil in a large Dutch oven or skillet over high heat.
    2. Liberally salt and pepper both sides of the lamb loin chops and then sear them in the very hot olive oil until browned.
    3. Place the browned lamb loin chops in the bottom of a crockpot in a single layer.
    4. Reduce the heat to medium and saute the onions for 2 minutes, stirring constantly.
    5. Arrange the onions on top of the lamb loin chops and then layer with the fennel, turnip, carrots, red potatoes, and diced tomatoes.
    6. Pour in the beef stock and stout and then press the fresh thyme sprigs down into the liquid.
    7. Cook for 8 hours on low heat.
    8. Carefully remove the lamb loin chops from the crockpot and use a fork to finely shred the meat. Discard the bones and any large chunks of fat. Place the shredded lamb back into the crockpot.
    9. In a small bowl, whisk together the milk, corn starch, honey, salt, pepper, and garlic powder.
    10. Add the mixture to the crockpot, stir to combine, and then raise the temperature of the crockpot to high.
    11. Cook for an additional 30 to 60 minutes, or until the stew has thickened.
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This English stew is made truly comforting due to its abundance of root vegetables and tender lamb, swimming happily in a rich creamy stout gravy.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.





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  • Wendy Klik

    This lamb stew looks absolutely ahhhhmazing.

    • Thanks Wendy…I froze a big ol’ bowl of it for another week when we may actually get the chance to eat it. This has been one busy week!

  • KathyWalker

    Your stew looks super! Lamb and root vegetables just say “English”, don’t they? Your photos are lovely…enjoyed seeing the onion bloom!

    • Thanks Kathy…they are super pretty and I think they’ll stick around for a few weeks at least!

  • These are just about the prettiest food photos ever. It’s hard to make brown food look beautiful, but you sure did! Sounds delicious too, and thanks for the reminder to cook with lamb more often.

    • I’m trying to keep track of what colors make certain foods look good! Brown is always tricky

  • You went all out and made a decadent looking stew. Don’t feel bad, I’ve never cooked with lamb either, but it is on my kitchen bucket list.

  • Liz O’Hara

    I like the idea of using the loin chops, it would be leaner. Delicious.

    • Thanks Liz…I just couldn’t use the other cuts of lamb after looking at them in all of their fatted glory!!!

  • Laura Sampson

    what a gorgeous dish–I don’t cook a lot of lamb and when I do I usually slather it in garlic and lemon and grill it!

    Thanks for linking up to the Friday Frenzy–I love your site!

    • Thanks Laura and oh my gosh, does your version of lamb ever sound good. I’m going to have to try that now that lamb is officially on the menu!

  • snehadatar

    This bowl of stew is so delicious and tempting.

  • Melissa Kielek

    Yum, this looks so good! I haven’t cooked much lamb in my cooking past, but may have to try this, you can’t beat a good stew!

  • Jan Thomas

    Looks like comfort in a bowl! The perfect soup for our link up for our #crocktober Link party on Celebrate365