Food Recipes Dinner Stews Irish Lamb and Turnip Stew Chef April Bloomfield finishes this simple stew with lots of fresh parsley and mint. By April Bloomfield April Bloomfield 2007 F&W Best New Chef April Bloomfield is chef-partner of New York's Sailor and executive chef of hospitality group McGuire Moorman Lambert. Bloomfield authored the cookbooks A Girl and Her Pig and A Girl and Her Greens. She grew up in England and rose to prominence at Michelin-starred The Spotted Pig and The Breslin. Food & Wine's Editorial Guidelines Published on March 11, 2026 Save Rate PRINT Share Close Credit: Christina Holmes Active Time: 45 mins Total Time: 3 hrs Yield: 8 Jump to recipe Searing the lamb shoulder before simmering adds deep flavor that carries through the entire stew.A simple roux creates a velvety base enriched with wine and stock.A generous finish of parsley and mint adds freshness that balances the plush, tender lamb and root vegetables. In this hearty stew from chef April Bloomfield, turnips bring a gentle peppery sweetness that plays well with tender chunks of lamb and a robust, brothy base. Notes from the Food & Wine Test Kitchen Give the lamb plenty of space while browning; dividing the meat into batches will prevent overcrowding. If the stew looks looser than you’d like, simmer uncovered for a few minutes to concentrate; if it’s thicker than expected, loosen with a splash of stock or water, then reseason. Suggested pairing Earthy, spicy Côtes du Rhône. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 3 tablespoons extra-virgin olive oil, plus more for the roux 3 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces Kosher salt Pepper 2 small yellow onions, quartered 8 garlic cloves, crushed 6 tablespoons all-purpose flour 1 cup dry white wine 4 cups chicken stock or low-sodium broth 3 small turnips, peeled and quartered 1/2 pound medium carrots, cut into 2-inch pieces 8 fingerling potatoes (3/4 pound) 3 tablespoons heavy cream Chopped parsley and mint, for garnish Crusty bread, for serving Directions In a large Dutch oven, heat the 3 tablespoons oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over medium heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the Dutch oven and cook over medium heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate. Remove the Dutch oven from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the Dutch oven to the heat. Add the wine and bring to a simmer over medium heat, scraping the bottom of the Dutch oven. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over medium-low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes. Add the turnips, carrots and potatoes to the Dutch oven and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread. Make ahead The stew can be refrigerated for 3 days. Originally appeared: March 2015 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.