Lamb Stew with Root Veg: Ultimate Comfort Food

When the temperature drops, nothing delivers warmth and comfort quite like a pot of savory, rich lamb stew. This recipe for lamb stew with hearty root vegetables transforms an economical cut of lamb into melt-in-your-mouth tenderness, slow-simmered in a luxurious gravy infused with red wine and fresh herbs. The mix of potatoes, carrots, and parsnips ensures every bowl is deeply satisfying.

This stew is a one-pot meal that benefits immensely from time. The initial searing and deglazing steps build a complex foundation of flavor that is miles beyond just dumping ingredients into a pot. It’s the perfect, comforting main course for a cozy weekend dinner, and it tastes even better the next day as the flavors deepen and meld.

Why You’ll Love This Recipe

Fall-Apart Tender Lamb: Slow simmering is the secret to transforming lamb shoulder into incredibly tender, juicy bites.
Rich, Thick Gravy: Coating the lamb in flour and using tomato paste and wine creates a naturally thick, deep-flavored gravy rather than a watery broth.
Complex Herb Flavor: Fresh rosemary and thyme infuse the stew with a wonderful, traditional savory aroma.
Hearty Root Vegetable Mix: The combination of white potatoes, carrots, and parsnips (or sweet potatoes) adds substance, sweetness, and a beautiful color contrast.
Excellent for Meal Prep: The entire stew can be frozen or refrigerated, making future meals effortless.¹

Ingredients

2 tbsp (30 ml) olive oil
2 lbs (900 g) boneless lamb shoulder or stew meat, trimmed of excess fat and cut into 1 1/2-inch (4 cm) cubes²
1/4 cup (30 g) all-purpose flour
1 tsp Kosher salt, divided
1/2 tsp black pepper, divided
1 medium yellow onion, chopped
2 large carrots, peeled and cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces
4 cloves garlic, minced
1 tbsp tomato paste
1 cup (240 ml) dry red wine (or dark beer like Guinness)
4 cups (960 ml) low-sodium beef or lamb stock
2 large sprigs fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
1 1/2 lbs (680 g) potatoes (Yukon Gold or Russet), peeled and cut into 1 1/2-inch chunks
1 large parsnip or sweet potato, peeled and cut into 1-inch chunks (optional)
1 cup (150 g) frozen peas

Equipment

Large Dutch oven or heavy-bottomed pot (at least 5-quart capacity)
Slotted spoon
Large bowl

Step-by-Step Instructions

Prep and Sear Lamb: Pat the lamb cubes thoroughly dry with paper towels. In a large bowl, toss the lamb with the flour, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated. Heat the olive oil in the Dutch oven over medium-high heat. Sear the lamb in batches, ensuring not to crowd the pot, until deep brown on all sides (about 3–4 minutes per side). Transfer the seared lamb to a plate and set aside.
Sauté Aromatics and Deglaze: Reduce the heat to medium. Add the onion, carrot, and celery to the pot and cook for 5–7 minutes until the onions soften. Add the minced garlic, tomato paste, and cook for 1 minute. Pour in the red wine (or beer) and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits. Let the wine reduce slightly (about 2 minutes).
Braise (Initial Simmer): Return the seared lamb and any accumulated juices to the pot. Add the beef stock, bay leaves, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 1 hour 30 minutes.
Add Final Vegetables: Add the cubed potatoes and parsnip/sweet potato to the stew. Stir well, making sure the potatoes are submerged in the liquid. Cover and continue to simmer for 30–40 minutes, or until the potatoes and carrots are tender and the lamb is easily shredded with a fork.
Finish and Serve: Remove the pot from the heat. Discard the bay leaves and herb sprigs. Stir in the frozen peas and cook for 2 minutes until they are warmed through. Taste the gravy and add more salt and pepper if necessary. Serve hot.

Substitutions and Variations

Thickening: To ensure a rich, thick gravy, you can skip the flour coating and, instead, remove 1 cup of vegetables and liquid at the end, purée it in a blender, and stir the purée back into the stew.
Potatoes: Yukon Gold potatoes are highly recommended as they hold their shape best during long simmering.³ Russets work but may break down more.
Wine Alternative: If omitting alcohol, substitute the red wine with an equal amount of low-sodium beef broth and 1 tablespoon of balsamic vinegar.
Gluten-Free: Coat the lamb in gluten-free flour or cornstarch instead of all-purpose flour.

Pro Tips and Common Mistakes to Avoid

Pat the Lamb Dry: Patting the lamb dry before seasoning and flouring is vital. It ensures the meat gets a deep, flavorful brown sear instead of steaming in the pan.
Add Potatoes Later: Potatoes and softer roots cook faster than the lamb needs to tenderize.⁴ Adding them halfway through ensures they don’t turn into mush.
Deglaze the Pan: The sticky brown bits left after searing the lamb (the fond) are pure flavor. Scraping them up with the wine/broth is a mandatory step for a rich-tasting gravy.
Rest Before Serving: Letting the stew rest for a few minutes after cooking allows the meat juices to settle and the gravy to cool slightly, ensuring a consistent, delicious thickness.

Storage, Make-Ahead, and Reheating

Make-Ahead: You can make this stew entirely up to 3 days in advance. The flavor is superior on the second day. Store it in an airtight container in the refrigerator.
Storage (Leftovers): Store leftovers in the refrigerator for up to 4 days. The gravy will be very thick when cold.
Freezing: This stew freezes exceptionally well. Cool completely, then freeze it in a freezer-safe container or bag for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat. You will likely need to add a splash of beef broth or water to loosen the gravy, as the potatoes will have absorbed a lot of the liquid.

Serving Suggestions

Serve this stew with a rustic starch to soak up the rich gravy. Creamy mashed potatoes, crusty bread, or a side of plain rice are perfect choices. A simple side of steamed green beans or a bright salad complements the dish well.

Approximate Nutrition

Yields: 6 servings
Serving Size: Approximately 1 ½ cups
Calories: 540 kcal
Protein: 35 g
Fat: 25 g
Carbohydrates: 38 g

Note: These are approximations and can vary based on the specific cut of lamb and the fat content of the stock used.

FAQs

Q: Can I use beef instead of lamb?

A: Yes, you can. If you use ground beef, the dish is called Cottage Pie (if baked) or simply Beef Stew. The cooking time for beef chuck should be very similar (around 2 hours total simmer).

Q: Why do I add the vegetables at different times?

A: We add the tougher vegetables (carrots, onion, celery) early with the meat to build flavor. We add the softer vegetables (potatoes, parsnips) later so they cook until tender but do not completely fall apart during the long braising time.

Q: Can I make this in a slow cooker?

A: Yes. Sear the lamb and sauté the onion/garlic first. Add all ingredients (including potatoes and parsnips) to the slow cooker. Cook on LOW for 7–9 hours or on HIGH for 4–5 hours, or until the meat is fork-tender.

Q: Is it necessary to add the red wine?

A: The red wine adds acidity and complexity, deepening the flavor of the gravy. You can substitute it with an equal amount of beef broth and 1 tablespoon of balsamic vinegar.

Q: My stew seems too thin. How can I fix it?

A: If the gravy is too thin at the end, the easiest fix is to remove the lid, turn the heat to medium-high, and let the stew simmer, uncovered, for 10–15 minutes until the liquid reduces and thickens. Alternatively, use the vegetable purée trick mentioned in the variations section.