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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 | ahealthylifeforme.com
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4.50 from 2 votes

Paleo Lamb Stew

Prep Time8 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 28 minutes
Servings: 4 -6
Author: Amy Stafford

Ingredients

  • 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

Instructions

  • 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.

Notes

Prep time does not include marinating lamb overnight