Mountain-Style Lamb Stew with Root Vegetables
Hearty lamb stew simmered with earthy root vegetables and warming spices, perfect for enjoying after a day in the Sierra Nevada mountains. This mediterranean-inspired lamb ready in about 150 minutes pairs lamb shoulder, cubed, salt, black pepper 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
- 2 lbs lamb shoulder, cubed
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 2 chopped celery stalks
- 4 minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 2 bay leaves
Instructions
- Step 1: Season 2 lbs cubed lamb shoulder with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a heavy pot over medium-high heat. Brown the lamb in batches for 4-5 minutes per batch until deeply caramelized, then remove and set aside.
- Step 3: Add 1 large diced yellow onion, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks to the pot. Sauté for 6 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until the paste darkens slightly.
- Step 5: Pour in 4 cups beef broth and 1 cup red wine, scraping the browned bits from the bottom of the pot.
- Step 6: Return the lamb to the pot and add 1 tbsp chopped fresh rosemary, 1 tbsp chopped thyme, and 2 bay leaves.
- Step 7: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until lamb is tender and vegetables are soft.
- Step 8: Remove bay leaves, adjust seasoning with salt and pepper, and serve hot.
Frequently asked questions
How long does Mountain-Style Lamb Stew with Root Vegetables take to make?
Total time is about 150 minutes (20 min prep + 130 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 Mountain-Style Lamb Stew with Root Vegetables?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Mountain-Style Lamb Stew with Root Vegetables?
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 Mountain-Style Lamb Stew with Root Vegetables 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 Mountain-Style Lamb Stew with Root Vegetables?
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
