One-Pot Irish Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, slow-simmered stew featuring tender lamb, seasonal root vegetables, and a rich red wine broth, embodying traditional Irish comfort cooking. This Irish-inspired St. Patrick’s Day recipe, ready in about 110 minutes, pairs lamb shoulder, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 90 min Serves 6 Irish cuisine 420 cal/serving

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Ingredients

1.5 pounds lamb shoulder
2 cups carrots
1 cup parsnips
2 cups potatoes
1 large onion
3 cloves garlic
4 cups beef broth
1/2 cup red wine
1 teaspoon dried thyme
2 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour

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Instructions

Step 1: Season 1.5 pounds cubed lamb shoulder with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 2 tablespoons oil in a Dutch oven over medium-high heat; brown lamb in batches for 3-4 minutes per side and set aside.
Step 3: Add 1 large chopped onion to the pot and cook for 5 minutes until softened.
Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Add 2 cups chopped carrots, 1 cup chopped parsnips, and 2 cups chopped potatoes to the pot.
Step 6: Pour in 4 cups beef broth and 1/2 cup red wine, then return browned lamb to the pot.
Step 7: Add 1 teaspoon dried thyme and 2 bay leaves; bring to a simmer.
Step 8: Cover and simmer on low heat for 1.5 hours until lamb is tender.
Step 9: Mix 2 tablespoons flour with 2 tablespoons cold water to make a slurry; stir into stew and cook for 5 minutes until thickened.