Keto Traditional Irish Stew
Cozy up with a hearty bowl of Keto Traditional Irish Stew, a low-carb twist on a classic comfort food that’s as nourishing as it is flavorful. Tender chunks of seared lamb shoulder simmer to perfection in a rich, aromatic broth of beef or lamb bone broth, infused with hints of garlic, fresh thyme, and parsley. Swapping out starchy potatoes for nutrient-packed turnips and chopped green cabbage keeps this stew keto-friendly without compromising on taste or texture. With a combination of wholesome ingredients like sautéed onions, celery, and savory seasonings, this slow-simmered Irish stew is perfect for warming up on chilly days. Ready in just over two hours, it’s a delicious and satisfying meal that serves six. Perfect for meal prep or a comforting family dinner, this keto Irish stew will transport you straight to the Emerald Isle while supporting your low-carb lifestyle. Serve with a sprinkle of fresh parsley for that final pop of flavor and color!
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder, boneless
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 Onion, large, diced
- 3 Garlic cloves, minced
- 3 Celery stalks, chopped
- 2 medium Turnips, peeled and diced
- 2 cups Green cabbage, roughly chopped
- 4 cups Beef bone broth (or lamb broth)
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Trim any excess fat off the lamb shoulder and cut it into roughly 1-inch cubes.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and black pepper, then sear them in batches until browned on all sides, about 3-4 minutes per batch. Transfer the browned lamb to a plate and set aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the chopped celery and cook for another 2 minutes.
Return the seared lamb to the pot and pour in the bone broth, ensuring the lamb is fully covered. Bring the mixture to a gentle simmer.
Add the diced turnips and sprigs of fresh thyme to the stew. Cover the pot with a lid and reduce the heat to low. Let it simmer for 90 minutes, stirring occasionally.
Add the chopped cabbage to the pot and continue simmering for an additional 20-30 minutes until the lamb is tender and the vegetables are cooked through.
Remove the thyme sprigs and taste the stew, adjusting the seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 25.8 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4875 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
