Rosemary-Lamb Stew with Root Vegetables
A slow-simmered stew with tender lamb and earthy vegetables, flavored with fresh rosemary. This British-inspired comfort-food recipe, ready in about 160 minutes, pairs boneless lamb shoulder, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 1.5 pounds boneless lamb shoulder
- 4 medium carrots
- 3 medium parsnips
- 1 large red onion
- 2 tablespoons fresh rosemary
- 1 can (14 oz) diced tomatoes
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1.5 pounds boneless lamb shoulder dry, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear in 2 tablespoons olive oil in a large Dutch oven over medium-high heat for 3 minutes per side until browned.
- Step 2: Add 1 chopped red onion, 4 diced carrots, and 3 diced parsnips to the pot, stirring to coat in the fat. Add 2 tablespoons fresh rosemary, 1 can diced tomatoes, and 3 cups beef broth, then bring to a simmer.
- Step 3: Reduce heat to low, cover, and simmer gently for 2 hours until lamb is fork-tender and vegetables are soft.
- Step 4: Remove lamb, shred with two forks, and return to the pot. Simmer uncovered for 15 minutes to thicken the sauce until it coats the back of a spoon.
Frequently asked questions
How long does Rosemary-Lamb Stew with Root Vegetables take to make?
Total time is about 160 minutes (25 min prep + 135 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 Rosemary-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 boneless lamb shoulder from drying out.
Can I substitute ingredients in Rosemary-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 Rosemary-Lamb Stew with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rosemary-Lamb Stew with Root Vegetables?
British comfort food 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.
What others are saying
- ★★★★★
This stew was absolutely delicious! My family loved it, especially the rosemary flavor.
- ★★★★★
A classic British dish done right. Served with crusty bread, it was divine.
- ★★★★★
Perfect comfort food on a cold evening. The lamb was tender and the root vegetables were cooked to perfection.
