Hearty Lamb Stew with Root Vegetables and Red Wine
A slow-cooked lamb stew enriched with red wine and earthy root vegetables, delivering deep flavor and tender meat. This british-inspired lamb ready in about 125 minutes pairs cut into 1.5-inch cubes lamb shoulder, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 5, 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, cut into 1.5-inch cubes lamb shoulder
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tsp salt
- 1 tsp black pepper
- 2 medium, peeled and diced parsnips
- 3 medium, peeled and diced potatoes
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 5 minutes. Remove lamb and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant. Add 3 minced garlic cloves and cook for 1 minute.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine to deglaze, scraping up browned bits. Let wine reduce by half, about 4 minutes.
- Step 4: Return lamb to pot along with 2 cups beef broth, 2 sprigs fresh rosemary, 2 bay leaves, 2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 1 hour.
- Step 5: Add 2 peeled and diced parsnips and 3 peeled and diced potatoes. Continue simmering uncovered for 30 minutes until vegetables are tender and the stew thickens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Lamb Stew with Root Vegetables and Red Wine take to make?
Total time is about 125 minutes (20 min prep + 105 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 Hearty Lamb Stew with Root Vegetables and Red Wine?
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 olive oil from drying out.
Can I substitute ingredients in Hearty Lamb Stew with Root Vegetables and Red Wine?
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 Hearty Lamb Stew with Root Vegetables and Red Wine for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Hearty Lamb Stew with Root Vegetables and Red Wine?
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.
