Wales Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty Welsh-inspired lamb stew simmered with root vegetables and herbs for a comforting, savory meal. This British-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, 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 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 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Toss 2 lbs lamb shoulder cubes in 2 tbsp all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the lamb in batches for 4-5 minutes until deeply golden on all sides, then transfer to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 3 sliced carrots, and 2 chopped parsnips. Sauté for 6 minutes until the onion softens and vegetables start to caramelize.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and darkened.
4. Step 4: Return the lamb to the pot and pour in 4 cups beef broth. Add 2 sprigs fresh rosemary and 3 sprigs fresh thyme, plus 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 hours until lamb is tender.
5. Step 5: Remove herb sprigs before serving. Adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread or mashed potatoes.