Montana Lamb Stew with Root Vegetables and Rosemary
A comforting slow-cooked lamb stew with tender meat, earthy root vegetables, and fragrant rosemary, perfect for chilly evenings. This mediterranean-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1-inch cubes, 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 480 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, cut into 1-inch cubes
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1 cup yellow onion, chopped
- 4 cloves garlic cloves, minced
- 3 sprigs fresh rosemary sprigs
- 3 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup red wine (optional)
Instructions
- Step 1: Preheat oven to 325°F. Toss 2 lbs cubed lamb shoulder with 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb cubes in batches, about 5 minutes per batch, until golden on all sides. Remove and set aside.
- Step 3: Add 1 cup chopped yellow onion and 4 minced garlic cloves to the pot and sauté for 3-4 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
- Step 5: Deglaze the pot with 1/2 cup red wine, scraping up any browned bits, then add back the lamb cubes.
- Step 6: Add 3 cups beef broth, 2 cups chopped carrots, 2 cups chopped parsnips, 3 sprigs fresh rosemary, 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 7: Cover the Dutch oven with a lid and place in the oven. Cook for 2 to 2 1/2 hours until the lamb is fork-tender and vegetables are cooked through.
- Step 8: Remove rosemary sprigs, adjust seasoning with remaining salt and pepper if needed, and serve warm with crusty bread or mashed potatoes.
Frequently asked questions
How long does Montana Lamb Stew with Root Vegetables and Rosemary take to make?
Total time is about 170 minutes (20 min prep + 150 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 Montana Lamb Stew with Root Vegetables and Rosemary?
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 carrots, peeled and chopped from drying out.
Can I substitute ingredients in Montana Lamb Stew with Root Vegetables and Rosemary?
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 Montana Lamb Stew with Root Vegetables and Rosemary 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 Montana Lamb Stew with Root Vegetables and Rosemary?
Mediterranean 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.
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