Falkland Island Lamb Stew with Root Vegetables
A hearty stew featuring tender Falkland Island lamb simmered with an assortment of root vegetables, creating a comforting and rustic meal. This british-inspired lamb ready in about 130 minutes pairs lamb shoulder, cubed, carrots, peeled and chopped, parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.
Ingredients
- 2 lbs lamb shoulder, cubed
- 2 cups carrots, peeled and chopped
- 1 cup parsnips, peeled and chopped
- 2 cups potatoes, peeled and cubed
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 3 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat until hot but not smoking.
- Step 2: Add 2 lbs cubed lamb shoulder, searing until browned on all sides, about 5-7 minutes.
- Step 3: Remove lamb and set aside; in the same pot, add 1 large diced onion and 4 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
- Step 5: Return the lamb to the pot and pour in 1 cup red wine, scraping up browned bits; simmer 5 minutes.
- Step 6: Add 4 cups beef broth, 2 cups chopped carrots, 1 cup chopped parsnips, 2 cups cubed potatoes, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 7: Bring stew to a boil, then reduce to low heat and cover; simmer for 1 hour 45 minutes until lamb is tender and vegetables are cooked through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Falkland Island Lamb Stew with Root Vegetables take to make?
Total time is about 130 minutes (20 min prep + 110 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 Falkland Island Lamb Stew with Root Vegetables?
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, cubed from drying out.
Can I substitute ingredients in Falkland Island Lamb Stew with Root Vegetables?
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 Falkland Island Lamb Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Falkland Island Lamb Stew with Root Vegetables?
British lamb 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.
