Slow-Simmered Lamb and Potato Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A comforting stew featuring tender lamb, potatoes, and carrots simmered in a rich broth with fresh herbs for a hearty meal. This irish-inspired one pot ready in about 90 minutes pairs lamb shoulder, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 potatoes
• 3 cloves garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp all-purpose flour
• 2 tbsp cold water
• for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lbs lamb shoulder cubes with salt and pepper, then brown on all sides for 5 minutes until golden.
2. Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Stir in 2 peeled and sliced carrots and 2 peeled and diced potatoes.
3. Step 3: Pour in 4 cups chicken broth, add 1 tsp dried thyme and 1 bay leaf, then bring to a simmer. Cover and cook on low heat for 1 hour until lamb is fork-tender.
4. Step 4: Remove bay leaf. In a small bowl, mix 2 tbsp all-purpose flour with 2 tbsp cold water to form a slurry. Stir into the stew and cook for 5 minutes until thickened, stirring until sauce coats the back of a spoon.
5. Step 5: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.