Slow-Cooked Lamb Stew with Regional Root Vegetables
Tender lamb stew simmered slowly with an assortment of root vegetables native to a particular region, enriched with garlic and rosemary. This french-inspired lamb ready in about 200 minutes pairs lamb shoulder, cubed, medium carrots, sliced 1/2-inch thick, medium parsnips, sliced 1/2-inch thick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 1.5 lbs lamb shoulder, cubed
- 2 medium carrots, sliced 1/2-inch thick
- 2 medium parsnips, sliced 1/2-inch thick
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 fresh rosemary sprigs
- 3 cups beef broth
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until hot. Add 1.5 lbs cubed lamb shoulder in batches and brown on all sides for about 5 minutes per batch, then remove lamb from the pot.
- Step 2: Lower heat to medium and add 1 large diced onion along with 3 minced garlic cloves. Sauté for 4 minutes until translucent and fragrant.
- Step 3: Return the lamb to the pot and add 2 sliced carrots, 2 sliced parsnips, 2 fresh rosemary sprigs, 1.5 tsp salt, and 1 tsp black pepper.
- Step 4: Pour in 3 cups beef broth, bring to a simmer, then reduce heat to low and cover the pot.
- Step 5: Cook gently for 2.5 to 3 hours until lamb is fork-tender and vegetables are soft, stirring occasionally.
Frequently asked questions
How long does Slow-Cooked Lamb Stew with Regional Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 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 Slow-Cooked Lamb Stew with Regional 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 Slow-Cooked Lamb Stew with Regional 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 Slow-Cooked Lamb Stew with Regional 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 Slow-Cooked Lamb Stew with Regional Root Vegetables?
French 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.
