Paleo Hearty Stewed Lamb
Warm up your kitchen with this comforting and flavorful Paleo Hearty Stewed Lamb. Perfectly tender lamb shoulder is seared to golden perfection, then slow-simmered with an array of nutrient-rich ingredients like butternut squash, carrots, and mushrooms. Infused with aromatic bay leaves, fresh thyme, and garlic, this one-pot dish boasts deep, earthy flavors that satisfy both the soul and the body. A generous splash of beef broth creates a rich, savory base, while a final sprinkle of fresh parsley adds a touch of brightness. Gluten-free, dairy-free, and grain-free, this hearty stew is ideal for anyone following a paleo lifestyle, offering a wholesome and delicious way to enjoy a cold evening. Ready in just two hours, it’s a filling, family-friendly meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons olive oil
- 2 medium onions
- 4 cloves garlic cloves
- 3 large carrots
- 3 stalks celery stalks
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 1 pound butternut squash
- 8 ounces mushrooms
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1.5-inch cubes.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the lamb cubes in batches, searing them until browned on all sides. Remove lamb and set aside.
Chop the onions and smash the garlic cloves. Add onions and garlic to the pot and sauté until onions are translucent, about 5 minutes.
Peel and cut the carrots into 1-inch chunks and slice celery. Add them to the pot and cook for another 5 minutes.
Stir in the tomato paste, cooking for 1 minute to allow its flavors to deepen.
Pour in the beef broth, scraping any browned bits from the bottom of the pot.
Return the browned lamb to the pot. Add the bay leaves, fresh thyme, salt, and black pepper.
Peel and cube the butternut squash and quarter the mushrooms. Add them to the pot.
Bring the mixture to a simmer, then lower the heat to medium-low.
Cover and cook for about 1.5 to 2 hours, or until lamb is tender.
Taste and adjust seasoning if necessary.
Remove bay leaves and thyme stems before serving.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.1 g | 299% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 7340 mg | 319% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 43.7 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7124 mg | 152% | |
*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.
