Lamb Stew With Winter Vegetables – The Forward

Ingredients

• 2 pounds lamb stew meat cut into 2-inch chunks
• Salt and pepper
• 3 tablespoons grapeseed oil
• 1 red onion, coarsely chopped
• 4 large carrots, coarsely chopped
• 1 pound Jerusalem artichokes (or parsnips or turnips), roughly chopped
• 2 cups dry red wine
• 32 ounces low-sodium chicken broth
• 2 tablespoons red wine vinegar
• 3 sprigs fresh thyme
• 1 pound Brussels sprouts, halved
• 3 cups shredded green cabbage (such as savoy)
• 1 cup potatoes cut into ¾-inch chunks