Hearty Antarctic-Inspired Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A rich lamb stew simmered with root vegetables and warming spices, perfect for cold days inspired by the Antarctic environment. This European-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, olive oil, onion 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

• 1.5 lbs lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 2 medium, peeled and cubed potatoes
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves. Sauté over medium heat for 4-5 minutes until translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute. Add 3 chopped carrots, 2 chopped parsnips, and 2 cubed potatoes, stirring to coat in the tomato paste.
4. Step 4: Return the browned lamb to the pot. Pour in 4 cups beef broth and 1 cup red wine. Add 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Bring stew to a simmer, then reduce heat to low and cover. Cook gently for 2 hours, stirring occasionally, until lamb is tender and vegetables are soft.
6. Step 6: Remove herb sprigs and bay leaf before serving the stew hot with crusty bread or mashed potatoes.