Spiced English Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich lamb stew simmered with warming spices and hearty root vegetables, drawing inspiration from the English ethnic details revealed in recent census data. This British-inspired lamb recipe, ready in about 140 minutes, pairs carrots, parsnips, yellow onion 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 1/2-inch cubes
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 1 large, diced yellow onion
• 4 cloves minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, for dusting lamb flour
• 2 tbsp chopped, for garnish fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 2 lbs lamb shoulder cubes in 2 tbsp flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add the lamb cubes in batches, searing for 3-4 minutes per side until deeply browned. Remove lamb and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté for 5-6 minutes until vegetables begin to soften and onion is translucent.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp dried rosemary, 1 tsp dried thyme, and 2 bay leaves. Cook for 2 minutes until tomato paste darkens and spices release aroma.
5. Step 5: Return lamb to the pot and pour in 4 cups beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until lamb is tender and stew thickens.
6. Step 6: Season with 1 tsp salt and 3/4 tsp black pepper to taste. Remove bay leaves, sprinkle with 2 tbsp chopped fresh parsley, and serve warm.