Hearty Lamb Stew with Root Vegetables and Red Wine

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A slow-cooked lamb stew enriched with red wine and earthy root vegetables, delivering deep flavor and tender meat. This British-inspired lamb recipe, ready in about 125 minutes, pairs lamb shoulder, olive oil, 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

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.