Sugar-Free Hearty Lamb Stew
Warm your soul with this **Sugar-Free Hearty Lamb Stew**, a wholesome, satisfying dish that's perfect for family dinners or cozy nights in. Made with tender chunks of seasoned boneless lamb shoulder, this stew is simmered to perfection with a medley of nutrient-packed vegetables like carrots, celery, and red potatoes. A fragrant blend of fresh thyme and rosemary infuses every bite with comforting herbal notes, while tomato paste and crushed tomatoes create a rich, savory base—all without any added sugar. High in protein, packed with flavor, and made gluten-free, this wholesome recipe is finished with frozen peas for a pop of color and chopped parsley for a fresh, vibrant garnish. Ready in just over two hours, this classic one-pot meal is as easy to prepare as it is to enjoy, making it the ultimate crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 2 pounds Boneless lamb shoulder
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 3 large, sliced Carrots
- 2 chopped Celery stalks
- 4 medium, diced Red potatoes
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 14-ounce can Crushed tomatoes
- 2 Bay leaves
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon, chopped Fresh rosemary
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Chopped parsley
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1.5-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the lamb cubes in batches, and brown them on all sides. Remove the browned lamb and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the sliced carrots and chopped celery, sautéing for about 3 minutes.
Add the tomato paste to the vegetables, stirring to coat them evenly.
Return the browned lamb to the pot and pour in the beef broth and crushed tomatoes.
Add the bay leaves, fresh thyme, fresh rosemary, salt, and black pepper. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the diced red potatoes to the stew and cook for an additional 20 minutes, or until the potatoes are tender.
Stir in the frozen peas and cook for another 5 minutes.
Remove the bay leaves before serving.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
3598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8384 mg | 365% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 59.5 g | ||
| Protein | 210.2 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 9531 mg | 203% | |
*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.
