Paleo Traditional Irish Stew
Warm your soul with this hearty Paleo Traditional Irish Stew, a wholesome, gluten-free twist on a classic comfort dish. Featuring tender lamb shoulder seared to perfection and simmered in a rich, flavorful broth infused with fresh thyme and bay leaves, this recipe delivers layers of savory goodness. Packed with nutrient-dense root vegetables like carrots, parsnips, turnips, and celery, it’s a filling and nourishing meal that showcases the beauty of simple, whole ingredients. Cooked low and slow to ensure fork-tender lamb and perfectly cooked vegetables, this Paleo-friendly stew is ideal for cozy evenings and makes a satisfying dinner for the whole family. Serve it hot, garnished with fresh parsley, for an irresistible taste of tradition reimagined.
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Recipe Information
Ingredients
- 2 lbs lamb shoulder or stew meat, boneless
- 1.5 tsp sea salt
- 1 tsp black pepper
- 2 tbsp coconut oil or ghee
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into thick rounds
- 2 medium parsnips, peeled and sliced into thick rounds
- 2 celery stalks, chopped
- 2 medium turnips, peeled and diced
- 3 garlic cloves, minced
- 4 cups beef or bone broth
- 3 tsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp fresh parsley, chopped
Instructions
Season the lamb with 1 teaspoon of sea salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of coconut oil or ghee in a large Dutch oven or heavy pot over medium-high heat.
In batches, sear the lamb pieces until browned on all sides, about 4-5 minutes per batch. Remove the lamb and set aside.
Lower the heat to medium. Add the diced yellow onion, cooking and stirring for 3-4 minutes until softened.
Add the garlic and cook for another 1 minute until fragrant.
Return the seared lamb to the pot and add the beef or bone broth, ensuring the meat is fully covered. Add the thyme and bay leaves.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1 hour.
After 1 hour, add the carrots, parsnips, celery, and turnips to the pot. Stir to combine and cover again.
Continue simmering for another 45-60 minutes, or until the vegetables are tender, and the lamb is fork-tender.
Taste the stew and adjust seasoning with additional sea salt if necessary.
Remove the bay leaves before serving. Garnish with fresh parsley and serve the stew hot in bowls.
Nutrition Facts
Calories |
2959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 28.7 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5094 mg | 108% | |
*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.
