Lamb Stew with Hearty Root Vegetables
When the weather turns cold, this rich and comforting lamb stew delivers deep flavor in every bite. Tender chunks of lamb shoulder are slow-simmered with carrots, potatoes, and parsnips in a thick, savory gravy infused with red wine, tomato paste, and fresh herbs. It’s a perfect one-pot meal for cozy dinners or make-ahead meal prep.
Equipment
- Large Dutch oven or heavy-bottomed pot (5-quart)
- Slotted spoon
- Large bowl
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 2 lb boneless lamb shoulder or stew meat, trimmed and cubed
- 1/4 cup 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 dry red wine (or dark beer)
- 4 cups low-sodium beef or lamb stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1.5 lb potatoes, peeled and cut into chunks
- 1 large parsnip or sweet potato, peeled and cubed
- 1 cup frozen peas
Instructions
- Pat the lamb dry and toss with flour, 1/2 tsp salt, and 1/4 tsp pepper. Heat olive oil in a Dutch oven and sear lamb in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion, carrot, and celery; sauté 5–7 minutes until softened. Stir in garlic and tomato paste, cooking 1 minute. Pour in red wine (or beer), scraping up browned bits. Simmer 2 minutes to reduce.
- Return lamb and juices to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a boil, reduce to low, cover, and simmer for 1 hour 30 minutes.
- Add potatoes and parsnip (or sweet potato). Stir to submerge and simmer another 30–40 minutes until tender and lamb is fork-soft.
- Remove from heat, discard bay leaves and herb stems. Stir in peas and heat 2 minutes. Season with salt and pepper to taste, then serve hot.
Notes
For a thicker gravy, purée a cup of vegetables and broth at the end and stir it back in. Substitute red wine with beef broth and a splash of balsamic vinegar for an alcohol-free version. Make the stew up to 3 days ahead — the flavor improves overnight.