Thyme-Infused Regional English Lamb Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty lamb stew slow-simmered with fresh thyme and a medley of root vegetables, capturing the essence of English countryside cooking. This english-inspired lamb ready in about 150 minutes pairs cut into 1 1/2-inch cubes lamb shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1 1/2-inch cubes lamb shoulder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 2 medium, peeled and diced carrot
• 1 medium, peeled and diced parsnip
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Season 2 lbs lamb shoulder cubes with 1 1/2 tsp salt and 1 tsp black pepper thoroughly.
2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown lamb in batches for 4-5 minutes per side until well caramelized; transfer to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 2 diced carrots, 1 diced parsnip, and 2 diced celery stalks. Cook for 6-7 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over vegetables and stir to coat, cooking for 2 minutes to remove raw flour taste.
6. Step 6: Gradually pour in 4 cups beef broth and 1 cup red wine, scraping the bottom to deglaze.
7. Step 7: Return lamb to the pot, add 4 fresh thyme sprigs and 1 bay leaf. Bring to a simmer, cover, and cook on low heat for 2 hours until lamb is tender.
8. Step 8: Remove thyme sprigs and bay leaf. Stir in 1 cup frozen peas and cook for 5 minutes more until peas are heated through. Adjust seasoning before serving.