Low Carb Hearty Stewed Lamb
Dive into comforting flavors with this Low Carb Hearty Stewed Lamb, a dish that brings wholesome, slow-simmered perfection to your table. Packed with tender, seared lamb shoulder, a vibrant medley of low-carb vegetables like zucchini, celery, and bell pepper, and seasoned with fragrant fresh herbs like thyme and rosemary, this recipe is a feast for both the taste buds and the soul. Simmered in a savory blend of beef broth and sugar-free diced tomatoes, the stew achieves melt-in-your-mouth tenderness and rich, layered flavors. Finished with a handful of spinach for a nutritious touch, this low-carb dinner is as satisfying as it is healthy. Ideal for keto and low-carb diets, this hearty stew is perfect for weeknight comforts or an impressive meal for a dinner party. Serve it steaming hot and enjoy the epitome of cozy, guilt-free indulgence.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, boneless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 3 stalks celery stalks, chopped
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, chopped
- 1 medium red bell pepper, chopped
- 4 cups beef broth
- 14.5 ounces canned diced tomatoes, no sugar added
- 2 leaves bay leaves
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cups spinach leaves
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1-inch cubes. Season with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. In batches, add the lamb cubes and sear until browned on all sides, about 5 minutes per batch. Remove the browned lamb and set aside.
In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add minced garlic, chopped celery, carrots, and cook for another 3 minutes until the vegetables begin to soften.
Stir in the chopped zucchini and red bell pepper, cooking for an additional 2 minutes.
Return the lamb to the pot, along with any juices collected. Pour in the beef broth and canned diced tomatoes.
Add the bay leaves, fresh thyme, and rosemary. Stir well to combine all ingredients.
Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.
About 5 minutes before serving, stir in the spinach leaves and allow them to wilt in the stew.
Discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
Serve hot in bowls and enjoy your hearty, low carb stewed lamb.
Nutrition Facts
Calories |
2916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7829 mg | 340% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 35.6 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5574 mg | 119% | |
*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.
