Low Carb Hearty Lamb Stew
Indulge in the rich and comforting flavors of this Low Carb Hearty Lamb Stew, a perfect one-pot recipe for cozy dinners or meal prep alike. Featuring succulent lamb shoulder seared to perfection and slow-simmered with a colorful medley of low-carb vegetables like zucchini, green beans, and celery, this dish delivers both nourishment and robust flavor. Enhanced with a fragrant blend of fresh rosemary, thyme, and bay leaves, and simmered in a tomato-infused beef broth, every spoonful is the epitome of wholesome satisfaction. Ready in under two hours, this stew is not only a healthy choice for low-carb enthusiasts but also an ideal warm, hearty meal to serve your family or guests. Pair it with fresh herbs for a finishing touch and savor its cozy, homemade charm. Keywords: low-carb lamb stew, hearty lamb stew recipe, healthy dinner ideas, slow-simmered stew with vegetables.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 medium carrots, sliced
- 2 medium zucchini, chopped
- 1 cup green beans, trimmed and halved
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the lamb cubes in batches, being careful not to overcrowd the pot. Sear the lamb until browned on all sides, about 4-5 minutes per batch, then remove and set aside.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Stir in the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, celery, and carrots to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Return the lamb to the pot. Stir in the tomato paste, coating the meat and vegetables evenly.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the rosemary, thyme, salt, pepper, and bay leaves.
Bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it cook gently for about 1 hour, stirring occasionally.
After 1 hour, add the zucchini and green beans to the stew. Continue to cook, covered, for another 30-40 minutes until the vegetables are tender and the lamb is very tender.
Adjust seasoning to taste and remove the bay leaves before serving. Ladle the stew into bowls and garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 30.5 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5651 mg | 120% | |
*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.
