Lamb Stew Root Vegetables

The first snowfall had just started when my grandmother called, insisting I come over for what she called proper winter food. I walked into her kitchen to find this incredible smell filling every corner—earthy, rich, impossibly welcoming. That afternoon changed how I thought about slow cooking entirely.

Ive made this stew for exhausted friends after long work weeks, for snowy Sunday family dinners, and once for a neighbor who just needed something warm. Every single time, someone asks for the recipe, and the house smells like comfort itself.

Ingredients

• 1.2 kg boneless lamb shoulder: Shoulder has the perfect amount of fat and connective tissue to become meltingly tender after hours of slow cooking
• 3 medium carrots: These provide sweetness and depth—buy them with the greens still attached if possible for the freshest flavor
• 2 large parsnips: Parsnips add an earthy, slightly sweet note that pairs perfectly with lamb
• 2 medium turnips: These become creamy and mild, balancing the richness of the meat
• 3 medium potatoes: They thicken the broth naturally and make the stew feel complete
• 2 celery stalks: Essential aromatic base that adds subtle savory notes
• 1 large onion: Foundation of flavor—yellow onions work perfectly here
• 3 garlic cloves: Freshly minced adds the right aromatic punch
• 1.2 liters low-sodium beef or lamb stock: Low-sodium lets you control the seasoning perfectly
• 2 tbsp tomato paste: This deepens the broth color and adds umami richness
• 2 bay leaves: Classic herb that adds subtle floral depth
• 1 tsp dried thyme: Earthy and woody, complements lamb beautifully
• 1 tsp dried rosemary: Piney and aromatic, use fresh if you have it
• Salt and black pepper: Season generously—stews can handle more salt than you think
• 2 tbsp olive oil: For getting that perfect caramelized sear on the meat
• 2 tbsp fresh parsley: Bright, fresh finish that cuts through the richness

Instructions

Get everything ready:

Take your lamb out of the fridge 30 minutes before cooking and prep all your vegetables while you wait

Sear the lamb:

Heat olive oil in your Dutch oven over medium-high heat, season lamb generously, then brown in batches without overcrowding

Build your aromatics:

In the same pot, cook onion and celery until softened, about 4 minutes, then add garlic for just 1 minute until fragrant

Add depth:

Stir in tomato paste and let it cook for 1 minute until it darkens slightly and smells caramelized

Combine everything:

Return lamb to the pot, add all your vegetables, pour in stock, and tuck in bay leaves, thyme, and rosemary

Let it simmer:

Bring to a gentle bubble, cover tightly, reduce heat to low, and cook for 2 hours until lamb falls apart

Finish and serve:

Discard bay leaves, taste and adjust seasoning, ladle into bowls, and scatter fresh parsley on top

Save

My youngest nephew once ate three bowls of this stew, declaring it the best thing hed ever tasted. That kind of simple, honest approval means more than any restaurant review.

Making It Your Own

A splash of red wine with the stock adds incredible depth, while sweet potatoes instead of regular ones bring lovely sweetness. Ive even added chunks of butternut squash in autumn when it feels right.

Serving Suggestions

Rustic bread is non-negotiable for mopping up that incredible broth. Mashed potatoes underneath turn it into something even more substantial, and a simple green salad with sharp vinaigrette cuts through the richness beautifully.

Make Ahead Magic

This stew actually tastes better the next day, making it perfect for meal prep or entertaining. The flavors deepen and meld overnight in the refrigerator.

• Cool completely before refrigerating and store in airtight containers
• Reheat gently over low heat, adding a splash of stock if needed
• Freeze for up to 3 months if you want to keep some for later

Save

Theres something profoundly satisfying about a stew that takes care of itself while filling your home with incredible aromas. This one never fails to make any evening feel special.

Recipe Q&A

→ How should I brown the lamb for best flavor?

Brown the lamb cubes in batches over medium-high heat with olive oil until all sides are seared to lock in juices and develop a rich crust.

→ Can I substitute any vegetables in this dish?

Yes, sweet potatoes can replace some root vegetables to add a subtle sweetness, enhancing the overall flavor profile.

→ What herbs work well in this stew?

Bay leaves, dried thyme, and rosemary complement the lamb and root vegetables, providing an aromatic depth to the broth.

→ Is it necessary to cook the stew for two hours?

Slow cooking for two hours ensures the lamb becomes tender and the vegetables absorb the flavors, resulting in a hearty and cohesive dish.

→ How can I enhance the stew's richness?

Adding a splash of red wine during simmering deepens the broth's complexity and adds subtle acidity.

→ What side dishes pair well with this meal?

Rustic bread or creamy mashed potatoes are excellent accompaniments that complement the stew's rich texture and flavors.