2 pounds lamb stew meat, cut into 1½-inch pieces
Salt and ground black pepper
2 tablespoons olive oil
2 leeks, white parts only, sliced
2 medium yellow onions, chopped
1 pound carrots, cut into 1½-inch pieces
1 pound parsnips, cut into 1½-inch pieces
1 quart vegetable broth
3 bay leaves
3 sprigs fresh thyme
1½ pounds (24 ounces) new potatoes
2 tablespoons chopped fresh parsley
Season the lamb with salt and pepper.
In a large Dutch oven or heavy bottomed pan over medium-high, heat the oil. Working in batches, Add the lamb to the pan and sear on all sides, making sure not to overcrowd the pan. As each batch is browned, use a slotted spoon or tongs to transfer it to a plate.
When all the lamb has been seared, add it all back to the pan. Add the leeks, onions, carrots, parsnips, broth, bay leaves and thyme. Bring the mixture to a simmer, then cover and cook for 1 hour. After 1 hour, add the potatoes and continue to cook until the potatoes and the lamb are tender when pierced with a fork, about another 30 minutes.
Remove the bay leaves and thyme stems. Stir in the parsley and season with additional salt and black pepper, if needed.
Nutrition values per serving: 490 calories; 130 calories from fat (27 percent of total calories), 15 g fat (5 g saturated), 52 g carbohydrates, 10 g fiber, 37 g protein, 95 mg cholesterol, 860 mg sodium.
Alison Ladman for The Associated Press