Braised Lamb and Root Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew with tender lamb, earthy carrots, and potatoes simmered in aromatic herb broth. This mongolian-inspired one pot ready in about 110 minutes pairs lamb shoulder, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 20 min Cook: 90 min Serves 4 Mongolian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1.5 pounds lamb shoulder cubes and brown on all sides, 5-7 minutes total, then remove from pot.
  2. Step 2: Add 1 large chopped onion to pot and cook until golden, 3 minutes. Add 3 minced garlic cloves and cook 1 minute until fragrant.
  3. Step 3: Stir in 2 tablespoons tomato paste and cook 1 minute, then add 2 cups beef broth, 1 teaspoon fresh thyme, and 1/2 teaspoon fresh rosemary. Return lamb to pot.
  4. Step 4: Add 3 peeled and sliced carrots and 2 peeled and cubed potatoes. Bring to a simmer, cover, and reduce heat to low. Cook 1.5 hours until lamb is tender.
  5. Step 5: Season with salt and pepper to taste and serve.

Frequently asked questions

How long does Braised Lamb and Root Vegetable Stew take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Lamb and Root Vegetable Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Braised Lamb and Root Vegetable Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Lamb and Root Vegetable Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Lamb and Root Vegetable Stew?

Mongolian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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