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Paleo Lamb Stew

Posted on Aug 6, 2014 | 0 comments

Paleo Lamb Stew

Paleo Lamb Stew


This thick, hearty Paleo Lamb Stew is brimful of savory spices and nutritious vegetables. It is an easy crock-pot recipe that is abundant in protein, vitamins and minerals. Very filling, and full of fiber, it will slay the hungriest of appetites and keep you feeling satisfied for a long time.

 

I find I like the taste of the Paleo Lamb Stew meat chunks better if they are browned first. However, if you are short on time, it is fine to simply toss the uncooked meat into the crock pot with all the other ingredients and set the slow cooker. It turns out delicious either way.

 

Rutabaga, know as swede (from Swedish turnip) in the rest of the world, is a root vegetable from the brassica (cabbage) family. They have a mild, sweet, nutty flavor and can be eaten baked, roasted, sautéed, fried, boiled, mashed and added to soups and stews. They are nutritional powerhouses, containing similarly high amounts of potassium and vitamin C as potatoes. Since they are not a nightshade vegetable, they can be used in place of white potatoes for anyone who experiences arthritic joint pain from nightshades.

 

The carrots, onion, mushrooms, rutabagas and spices in this Paleo Lamb Stew are great sources of vitamins A, C, K, beta-carotene, potassium, manganese and fiber. All of these vegetables are high in antioxidants and anti-cancer compounds. Combined in one delicious dish, these nutrients promote health benefits throughout the body as they protect from heart disease and cancer.

 

With this Paleo Lamb Stew recipe you can save money by using inexpensive cuts of lamb, usually sold as “lamb stew meat” since the slow-cook process leaves it tender and very moist. If you are not keen on the taste of lamb, simply substitute any other red meat:  beef, venison, bison, or goat. (Don’t scoff at the goat suggestion! It is one of my favorite meats. If you have access to it, you gotta try it!)

 

You will be extra appreciated by those eating your Paleo Lamb Stew if you pair it with a nice crusty loaf of my Paleo Seeded Bread.

 


Paleo Lamb Stew

  • Prep time:  20 minutes
  • Cook time:  2 hours
  • Yields:  6 servings

Paleo Lamb Stew

  • 1/4-1/2 cup arrowroot flour or tapioca starch (to coat meat chunks)
  • 2 pounds lamb, cut into chunks
  • 3 TBS. bacon fat, olive oil or tallow
  • 5 cloves garlic, minced
  • 2 cups bone broth or beef broth (I use my own Paleo Bone Broth)
  • 1 cup red wine (if you prefer not to use wine, use an additional cup of broth)
  • 1 medium yellow onion, chopped
  • 1 medium shallot, chopped
  • 1 cup celery, chopped
  • 4 cups carrots, cut into 1 inch chunks
  • 4 cups peeled rutabagas, cut into 1 inch chunks
  • 8 oz. jar (or two 4 oz. jars) sliced mushrooms
  • 1 tsp. salt
  • 1 tsp. ground thyme
  • 1 tsp. ground rosemary
  • 1 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground marjoram
  • 1/2 tsp. chili powder
  • 3 bay leaves

(Payton’s Paleo 30 Day Challenge friendly)


1) Sprinkle chosen starch onto a plate.

2) Dredge meat pieces in starch to coat all sides. In a large frying pan, brown dredged meat chunks in your oil of choice. When browned, remove meat from pan, set aside.

3) Add minced garlic to remaining fat in pan and saute 3 minutes.

4) Pour broth and wine into the frying pan, stirring briefly to help deglaze any loose bits of garlic.

5) Remove pan from heat, set aside.

6) Place all chopped veggies into your crock pot, then add all spices and browned meat pieces. Now pour the frying pan broth/fat/wine mixture over the veggies in the crock-pot. Stir everything together to coat well.

7) Cover and slow-cook on medium for 2 hours. After 2 hours check that a fork easily pierces rutabagas, use additional cooking time if needed.

 

Feel free to make this stew a day ahead of time and refrigerate it, then re-heat when time to eat. You’ll find that this Paleo Lamb Stew tastes even better the next day when it has had extra time for all the juices to absorb into the veggies.

 

Paleo Lamb Stew

 

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