Slow-Simmered Regional Lamb Stew with Root Vegetables
Hearty lamb stew slowly simmered with a medley of regional root vegetables and aromatic herbs, perfect for cozy dinners. This Mediterranean-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 1-inch cubes, carrots, turnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lamb shoulder, cut into 1-inch cubes
- 3 medium, peeled and cut into chunks carrots
- 2 medium, peeled and cut into chunks turnips
- 2 medium, diced yellow onions
- 2, diced celery stalks
- 4 cloves, minced garlic cloves
- 2 tbsp tomato paste
- 1 cup red wine
- 3 cups beef or lamb broth
- 3 tbsp olive oil
- 2 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 1 1/2 tsp salt
- 1 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder in batches, browning on all sides for about 4 minutes per batch, then set aside.
- Step 2: In the same pot, add 2 diced yellow onions, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until soft and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color.
- Step 4: Pour in 1 cup red wine, scraping up brown bits from the bottom, and simmer for 3 minutes to reduce slightly.
- Step 5: Return lamb to the pot along with 3 cups beef or lamb broth, 3 chopped carrots, 2 chopped turnips, 2 sprigs rosemary, 3 sprigs thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 6: Bring to a gentle simmer, cover, reduce heat to low, and cook slowly for 2 to 2 1/2 hours until lamb is tender and vegetables are soft.
- Step 7: Remove herb sprigs before serving hot with crusty bread or mashed potatoes.
Frequently asked questions
How long does Slow-Simmered Regional Lamb Stew with Root Vegetables take to make?
Total time is about 170 minutes (20 min prep + 150 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 Regional 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 carrots from drying out.
Can I substitute ingredients in Slow-Simmered Regional 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 Regional Lamb Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Regional 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.
