Slow-Simmered Mediterranean Lamb Stew with Root Vegetables
A hearty Mediterranean lamb stew featuring tender lamb chunks and a medley of root vegetables, slow-cooked in fragrant herbs and tomato broth for deep, comforting flavors. This mediterranean-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 medium carrots, peeled and chopped into 1-inch pieces
- 2 medium parsnips, peeled and chopped into 1-inch pieces
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 14 oz diced tomatoes, canned
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 5 minutes, then remove lamb and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 2 chopped carrots, and 2 chopped parsnips. Sauté over medium heat for 6 minutes until onions are translucent and vegetables start to soften.
- Step 3: Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 2 cups beef broth, 1 tsp dried rosemary, 1 tsp dried thyme, 1 bay leaf, 1.5 tsp salt, and 1 tsp black pepper. Return lamb to the pot and bring to a simmer.
- Step 4: Reduce heat to low, cover, and let stew cook gently for 1.5 to 2 hours until lamb is fork-tender and the sauce has thickened, stirring occasionally.
- Step 5: Remove bay leaf, adjust seasoning if needed, and sprinkle 2 tbsp chopped fresh parsley over the stew before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Mediterranean Lamb Stew with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 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-Simmered Mediterranean Lamb Stew with 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Mediterranean Lamb Stew with 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-Simmered Mediterranean Lamb Stew with 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-Simmered Mediterranean Lamb Stew with Root Vegetables?
Mediterranean 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.
