South-Central Idaho Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty stew showcasing tender Idaho lamb slowly simmered with carrots, parsnips, and Idaho potatoes in a savory broth. This American-inspired lamb recipe, ready in about 125 minutes, pairs lamb shoulder, cubed, Idaho potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, 1-inch pieces lamb shoulder, cubed
• 2 large, peeled and cut into chunks Idaho potatoes
• 3 medium, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 3 tbsp olive oil
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup flour

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Instructions

1. Step 1: Toss 2 lbs cubed lamb shoulder in 1/4 cup flour seasoned with 1 tsp salt and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches for 4-5 minutes per batch until golden on all sides. Remove lamb and set aside.
3. Step 3: Add 1 chopped large yellow onion to the pot and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Return browned lamb to the pot along with 4 cups beef broth, 2 sprigs rosemary, and 2 sprigs thyme. Bring to a simmer, cover, and cook on low heat for 1 hour.
6. Step 6: Add 2 peeled and chunked Idaho potatoes, 3 sliced carrots, and 2 sliced parsnips to the stew. Season with 1/2 tsp salt and 1/2 tsp black pepper. Cover and simmer for an additional 40 minutes until vegetables and lamb are tender.
7. Step 7: Remove herb sprigs, adjust seasoning if needed, and serve hot with crusty bread.