Slow Cooker Patagonian Lamb Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender lamb slowly braised with earthy root vegetables and aromatic herbs, creating a comforting stew inspired by Patagonia’s rustic flavors. This latin american-inspired slow cooker ready in about 440 minutes pairs cut into 1.5-inch cubes lamb shoulder, large, diced yellow onion, minced garlic cloves 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, cut into 1.5-inch cubes lamb shoulder
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs lamb shoulder cubes and brown them on all sides for 6-8 minutes until a golden crust forms. Transfer lamb to the slow cooker.
2. Step 2: In the same skillet, add the 1 large diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor, then pour in 1 cup red wine to deglaze the pan, scraping up browned bits, and simmer for 3 minutes until slightly reduced.
4. Step 4: Transfer the onion mixture into the slow cooker over the lamb. Add 3 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 1.5 tsp salt, and 1 tsp black pepper.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until the lamb is tender and the vegetables are soft. Remove herb sprigs before serving.