Easy Farmhouse Lamb Stew with Vegetables

Warm, hearty, and packed with rustic charm, this Easy Farmhouse Lamb Stew with Vegetables is the ultimate comfort food. Tender, melt-in-your-mouth lamb shoulder is slow-simmered in a rich tomato and red wine broth, infused with aromatic herbs like rosemary and thyme. Nestled alongside an abundance of root vegetables—carrots, parsnips, and creamy Yukon gold potatoes—this one-pot wonder is both nourishing and satisfying. A finishing touch of sweet peas and a sprinkle of fresh parsley add vibrancy to each bowl. Ready in just over two hours with minimal prep time, this cozy stew pairs perfectly with crusty bread for soaking up the flavorful gravy or served atop hearty grains for a wholesome meal. Ideal for chilly evenings, this farmhouse recipe brings the essence of homestyle cooking straight to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs lamb shoulder, boneless and cut into 1-inch cubes
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 4 medium Yukon gold potatoes, cut into quarters
• 2 stalks celery stalks, sliced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef or lamb stock
• 2 leaves bay leaves
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup peas, frozen or fresh
• 2 tbsp chopped fresh parsley (for garnish)

Directions

Step 1

Begin by seasoning the lamb cubes with salt and pepper, then dust them lightly with the all-purpose flour.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb in batches until browned on all sides, about 6-8 minutes per batch. Remove the lamb and set aside.

Step 3

Reduce the heat to medium. In the same pot, add the diced onion and sauté until softened and translucent, about 5 minutes.

Step 4

Add the minced garlic and tomato paste to the onions, cooking for 1 minute until fragrant.

Step 5

Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

Step 6

Return the seared lamb to the pot, and add the carrots, parsnips, potatoes, and celery. Stir well to combine.

Step 7

Pour in the beef or lamb stock, ensuring that the meat and vegetables are fully submerged. Add the bay leaves, rosemary, thyme, salt, and black pepper.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.

Step 9

In the last 10 minutes of cooking, add the peas to the stew and stir to combine.

Step 10

Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt or pepper as needed.

Step 11

Serve the lamb stew hot, garnished with freshly chopped parsley. Enjoy with crusty bread or over cooked grains for a complete meal.

Nutrition Facts

Serving size	(3599.5g)

Amount per serving	% Daily Value*
Calories	3869.1

Total Fat 217.4g	0%
Saturated Fat 79.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 696.4mg	0%
Sodium 5795.1mg	0%
Total Carbohydrate 249.6g	0%
Dietary Fiber 40.9g	0%
Total Sugars 47.6g
Protein 208.8g	0%

Vitamin D 0IU	0%
Calcium 508.3mg	0%
Iron 28.2mg	0%
Potassium 7840.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 22.0%

Carbs: 26.3%