Paleo Lamb Stew is super simple to pull together and loaded with fall spices to give you a zesty, comforting, healthy, clean meal in one pot.
Do you ever get board of the same ol’ thing? I am always trying to try new ways to serve up chicken for you guys, but sometimes it is good to step out of our comfort zones and try something new.
I am really saying this to myself as much as to you. You see, I have no problem ordering fun and new things when we are out to dinner, but at home, I can get a bit boring and reach for the same proteins again and again.
Enter my Paleo Lamb Stew. I saw some lamb stew meat at the farmers market and I didn’t hesitate. Lamb is actually very easy to cook with, technique is very similar to beef or pork. A great source of protein and omega-3’s.
Braising lamb shoulder, and shanks is the perfect way to enjoy lamb, most recipes in restaurants serve lamb braised because it guarantees a flavorful piece of meat.
Adding the cinnamon and nutmeg to the meat overnight allows the flavor to mellow, so you have a slightly sweet flavor in your stew.
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- 2 pounds boneless lamb meat, cubed {your butcher should sell or prepare this for you}
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons extra virgin coconut oil
- 1 medium yellow onion, diced
- 8-10 baby carrots, diced
- 2 whole celery stalks, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes
- 1 cup red wine {I used a decent cabernet}
- 1 bay leaf
- Fresh parsley, chopped for topping
- Place the lamb in a glass bowl and toss with the salt, pepper, cinnamon, and nutmeg. Cover and place in refrigerator for up to 24 hours.
- Bring lamb out of fridge at least 15 minutes before you plan on cooking.
- In a Dutch oven, heat the coconut oil over medium heat.
- Add pieces of lamb and brown on all sides. Depending on the size of your pan, you may have to work in batches.
- When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften.
- Add the tomatoes, wine and bay leaf, and stir.
- When mixture begins to bubble, reduce the heat to low and cover.
- Cook for 2 hours, or until meat falls apart when tested with a fork.
- Serve topped with fresh chopped parsley.
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I find chicken is such a popular meat in the world that it is hard to pass up, but changing it up is necessary and my husband really loves lamb. I have never worked with it but your lamb stew reassures me that it cannot be that hard 🙂
You must have read my mind – I have been craving a stew like this for weeks
Awesome! I hope you love it as much as we do.
Lovely stew. Love the thick chunks of meat. The broth looks great.
I so wish I were more adventurous! Or at least not so picky. I always get chicken strips or a hamburger. I have the palate of a picky 5 year old. And this stew looks great! So comforting.
This looks really great! So comforting and flavorful! Can’t wait to try it! 🙂
Thanks Andi. Hope you love it!
Lamb is my jam! I think it’s because of where I come from :-D.
This would be welcome to our dinner table with open arms.
Lamb does seem to be more accept in different regions. Hope you enjoy it at your dinner table.
What a wonderfully comforting stew, I love lamb and also love that it’s healthy!
Thanks Kellie, it is really a wonderful dish.
JUST what I’m craving right now!
Thanks Rachel.
I had a leg of lamb with a lot of leftover meat so I used that meat and added it near the end. I also added white sweet potatoes since the family loves them and it stretched the recipe nicely. This was delicious on a snowy day with the warm spices. Thanks for the recipe.
Thank you so much for letting me know and leaving a comment Debbie. Those white sweet potatoes are the BOMB! I love them.
Can this be made in a crock pot? What would the cooking time be?