Slow-Cooked Antarctic Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty lamb stew slow-cooked with earthy root vegetables, inspired by the rugged and cold terrain of Antarctica. This French-inspired slow-cooker recipe, ready in about 180 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion 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 (900g) lamb shoulder, cut into 1-inch cubes
• 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 (960ml) beef or lamb broth
• 1 cup (240ml) red wine
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 medium, peeled and diced potatoes

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the tomato paste darkens slightly.
4. Step 4: Pour in 1 cup red wine and deglaze the pot by scraping up browned bits; simmer for 3 minutes until reduced by half.
5. Step 5: Return the lamb to the pot along with 4 cups beef or lamb broth, 3 diced potatoes, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until lamb is tender and vegetables are cooked through.
7. Step 7: Remove herb sprigs and bay leaf before serving this warming stew that evokes the hearty sustenance needed for cold Antarctic conditions.