Slow-Cooked Lamb and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting one-pot meal featuring tender lamb and seasonal roots simmered in aromatic broth until deeply flavorful. This irish-inspired one pot ready in about 170 minutes pairs lamb shoulder, olive oil, large, finely chopped 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

• 1.5 lbs lamb shoulder
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 4 medium, peeled and cut into 1-inch chunks carrots
• 3 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, peeled and cut into 1-inch chunks potatoes
• 4 cups beef broth
• 1 cup red wine
• 2 sprigs thyme
• 1 bay leaf
• 1 tsp dried rosemary
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs lamb shoulder cubes with salt and pepper, then sear in batches until browned on all sides, about 4-5 minutes per batch; transfer to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot. Sauté 1 large chopped onion until softened, about 3 minutes, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return browned lamb to the pot, then add 4 medium carrots (peeled and cut into 1-inch chunks), 3 medium parsnips (peeled and cut into 1-inch chunks), and 2 medium potatoes (peeled and cut into 1-inch chunks). Pour in 4 cups beef broth and 1 cup red wine, then add 2 sprigs thyme, 1 bay leaf, and 1 tsp dried rosemary. Bring to a simmer.
4. Step 4: Cover the pot, reduce heat to low, and simmer for 2.5 hours until lamb is tender.
5. Step 5: Remove bay leaf and thyme sprigs. If stew is too thin, mix 2 tbsp all-purpose flour with 2 tbsp cold water to form a slurry, then stir into stew and cook for 5 minutes until thickened.