Careme

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb (formed into small meatballs) $9.99 sale (1 lb)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3 cups (from the 32 oz carton) $1.99 sale (32 oz)
• Parsnips Bulk 1/2 lb, peeled and cut into 1-inch chunks $3.49/lb
• Carrots 1/2 lb, cut into 1-inch chunks $1.69/lb
• Jumbo Yellow Onions 1 medium (about 8 oz), diced $1.29 sale/lb
• Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49 (5 ct)
• Fresh Potatoes - Yukon Gold Potatoes 3/4 lb, cut into 1-inch chunks $1.49/lb
• Kroger® Green Beans (12 oz) or Fresh Green Beans (1 lb) 8–12 oz, trimmed (side dish) $4.49 (12 oz) or $3.99/lb
• Tomato paste (optional) 1 Tbsp
• Dried thyme or rosemary (or fresh if you have) 1 tsp dried thyme (or 1/2 tsp dried rosemary)
• Bay leaf (optional) 1
• Olive oil 1 Tbsp
• Salt & black pepper To taste
• Flour (optional, for thickening) 1 Tbsp mixed with 1 Tbsp water (slurry)

Instructions

1. Prep the vegetables: dice 1 medium onion. Peel and cut 1/2 lb parsnips and 1/2 lb carrots into 1-inch chunks. Cut 3/4 lb Yukon gold potatoes into 1-inch chunks. Mince 3 garlic cloves.
2. Make lamb meatballs: season 1 lb ground lamb with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Form into 16–20 small meatballs (about 1 inch).
3. Optional browning (stovetop, adds flavor, 10 minutes): heat 1 Tbsp olive oil in a skillet over medium-high. Brown the lamb meatballs in batches for 2–3 minutes total (they don’t need to cook through). Transfer to slow cooker. If skipping, add raw meatballs directly to the slow cooker (still safe; just cook fully).
4. Build the stew: add onion, parsnips, carrots, potatoes, and garlic to the slow cooker. Stir in 1 Tbsp tomato paste (optional), 1 tsp dried thyme (or 1/2 tsp rosemary), and 1 bay leaf (optional).
5. Add broth: pour in 3 cups low-sodium chicken broth. Stir, cover, and cook on HIGH 3–4 hours or LOW 6–7 hours, until vegetables are tender and meatballs are cooked through.
6. Thicken (optional): mix 1 Tbsp flour with 1 Tbsp water. Stir into the stew, cover, and cook 10–15 minutes on HIGH until slightly thickened. Taste and season with additional salt and pepper.
7. Make the side (stove): in a skillet, heat 1 tsp olive oil over medium-high. Add 8–12 oz trimmed green beans + pinch of salt + 2 Tbsp water. Cover 2 minutes, then uncover and sauté 3–4 minutes until bright and crisp-tender. Finish with black pepper.
8. Serve: ladle lamb-root stew into bowls and serve with the green beans on the side.