Hearty Lamb and Carrot Stew

Hearty Lamb and Carrot Stew

This hearty lamb and carrot stew is perfect for St. Patrick’s Day. Packed with delicious root veggies and melt-in-your-mouth lamb shoulder, this recipe will become a true staple in your monthly repertoire. Make sure you get lamb shoulder, because it will braise lovely and turn very tender.

Hearty Lamb and Carrot Stew

Course: Lamb, Main Dish, Meat, Soups and Stews
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes



  • 1 pound lamb shoulder, trimmed
  • 1 yellow onion
  • 3 large potatoes, peeled
  • 6 large carrots, peeled
  • 2 leeks
  • 3 celery stalks
  • 4 cups beef or chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 teaspoon dried thyme
  • ½ cup parsley, roughly chopped


  1. Heat the olive oil in a large soup pot over medium heat.
  2. Dice the potatoes, carrots, leeks, onion, and celery. Add the veggies to the pot and cook for 5-10 minutes, or until they start to caramelize. Add in the flour and cook for about a minute or so, just to cook out the raw taste in the flour.
  3. In the meantime, cut the lamb into 1-inch pieces and add to the veggies. Season with a generous pinch of salt and pepper and add in the dried thyme.
  4. Pour in the stock and partially cover with a lid. Simmer the stew for 30-40 minutes, or until the veggies and the lamb are super tender.
  5. Stir in the parsley right before serving and enjoy!

Recipe Notes:

Tip: The flour helps the stew thicken up while it cooks, but if you prefer a soupier stew, just leave it out.

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