Mongolian Meat and Potato Stew with Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Slow-simmered lamb and potatoes in a savory onion broth, reflecting traditional cauldron cooking. This asian-inspired one pot ready in about 65 minutes pairs lamb stew meat, potatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 lb lamb stew meat
• 2 cups potatoes
• 1 cup yellow onion
• 1/2 cup carrots
• 3 cups bone broth
• 1 tsp fresh thyme
• 1/4 tsp black pepper
• 1/2 tsp salt

Instructions

1. Step 1: Cut 1 lb lamb stew meat into 1-inch cubes. Heat a pot over medium-high, add lamb, and cook for 4 minutes until browned on all sides; remove and set aside.
2. Step 2: Add 1 cup sliced yellow onion and 1/2 cup diced carrots to the same pot, sautéing for 3 minutes until softened. Stir in 2 cups diced potatoes and cook for 2 minutes.
3. Step 3: Return lamb to pot, add 3 cups bone broth, 1 tsp fresh thyme, 1/4 tsp black pepper, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until potatoes are tender.
4. Step 4: Discard thyme sprigs, taste, and adjust salt if needed before serving.