Description
This Paleo Low-Carb Lamb Stew offers a comforting, nutrient-dense meal that warms the soul and nourishes the body from within. The tender, grass-fed lamb melts in your mouth, while the rich, herb-infused broth provides a deep, savory flavor profile that satisfies the palate.
Ingredients
Scale
2 lbs Grass-fed lamb shoulder, cubed
2 tbsp Extra Virgin Olive Oil
2 cups Daikon radish or Turnips, cubed
2 medium Carrots, sliced (optional)
3 stalks Celery, chopped
1 large Yellow onion, diced
4 cloves Garlic, minced
4 cups Beef or Lamb Bone Broth
2 tbsp Tomato paste (no sugar added)
1 sprig Fresh rosemary
1 sprig Fresh thyme
Sea salt and black pepper to taste
Instructions
- Sear the Protein: Pat the lamb cubes dry and season generously with salt and pepper. Heat the olive oil in a large pot and sear the lamb in batches until browned. Remove and set aside
- Sauté the Aromatics: In the same pot, add diced onion, celery, and carrots, sautéing until translucent. Add garlic and cook until fragrant
- Deglaze and Build the Base: Stir in tomato paste, then pour in a small amount of bone broth to deglaze the pot
- Simmer: Return the lamb to the pot, add daikon radish, rosemary, and thyme. Pour in remaining bone broth and bring to a gentle boil, then reduce heat to low
- Slow Cook: Cover the pot and let simmer for 90 minutes to 2 hours until the lamb is fork-tender
- Final Seasoning: Remove herb sprigs, adjust seasoning, and add apple cider vinegar if desired
Notes
For a thicker consistency, blend a small portion of the cooked vegetables and stir back into the stew.
- Prep Time: 20 mins
- Cook Time: 90 mins
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3g
- Sodium: to taste
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg