Whole30 Hearty Lamb Stew
Warm, comforting, and packed with nourishing ingredients, this Whole30 Hearty Lamb Stew is the perfect one-pot meal for anyone following a clean-eating lifestyle. Tender chunks of lamb shoulder are seared to perfection and simmered with a rich medley of carrots, celery, parsnips, and white sweet potatoes in a flavorful beef broth infused with garlic, fresh thyme, and tomato paste. The result is a deeply satisfying dish that’s paleo-friendly, gluten-free, and dairy-free, making it an ideal choice for Whole30 enthusiasts and anyone seeking a wholesome, nutrient-dense dinner. Ready in just over two hours, this stew is a true crowd-pleaser, offering bold flavors and hearty textures in every spoonful. Garnished with fresh parsley and served piping hot, it’s the ultimate recipe for cozy nights or family gatherings.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons olive oil
- 2 large, diced onions
- 3 large, sliced carrots
- 3 sliced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon, chopped fresh thyme
- 2 large, peeled and diced parsnips
- 2 large, peeled and diced white sweet potatoes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon, chopped fresh parsley
Instructions
Cut the lamb shoulder into 1-inch cubes, trimming excess fat.
In a large Dutch oven, heat olive oil over medium-high heat.
Add the lamb cubes in batches to avoid overcrowding, browning on all sides. Remove and set aside.
In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until onions become translucent.
Add minced garlic and cook for another minute until fragrant.
Stir in tomato paste, allowing it to coat the vegetables and cook for an additional 2 minutes.
Return the browned lamb to the pot and pour in the beef broth.
Add bay leaves and fresh thyme, stirring everything to combine.
Bring the stew to a boil, then lower the heat to a gentle simmer. Cover and cook for 1 hour.
After 1 hour, add the diced parsnips and white sweet potatoes.
Season with salt and black pepper, stirring well.
Cover and continue to simmer for another 45 minutes, or until the lamb and vegetables are tender.
Remove bay leaves and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 12.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1287 mg | 27% | |
*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.
