Slow-Cooked Lamb Stew with Root Vegetables and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender lamb chunks simmered with a medley of seasonal root vegetables until fall-apart tender, finished with a fragrant thyme-infused broth. This irish-inspired one pot ready in about 170 minutes pairs lamb shoulder, olive oil, large, diced onion 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. 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, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced parsnips
• 2, peeled and diced potatoes
• 3 cloves, minced garlic
• 1 cup beef broth
• 1 cup red wine
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the 1.5 lbs lamb shoulder cubes dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the lamb in a single layer for 3-4 minutes per side until golden brown, removing and setting aside.
2. Step 2: Add the remaining 1 tbsp olive oil to the pot, then add the 1 diced onion, 2 diced carrots, 2 diced parsnips, and 2 diced potatoes. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften and onion is translucent.
3. Step 3: Add the 3 minced garlic cloves and cook for 1 minute until fragrant, then pour in the 1 cup beef broth and 1 cup red wine, scraping the pot bottom to release browned bits.
4. Step 4: Return the seared lamb to the pot, add the 1 tsp dried thyme and 1 bay leaf, and bring to a simmer. Reduce heat to low, cover, and simmer gently for 2 hours until lamb is fork-tender.
5. Step 5: Discard the bay leaf. Stir in the cornstarch mixed with 2 tbsp cold water and cook for 2-3 minutes until sauce thickens, adjusting salt and pepper to taste.