Hearty and full of chunky vegetables, this stew is rich with flavor, full of good fat and antioxidants, and most importantly delicious. Perfect for a cold winter night when you want something comforting, but without refined carbs.
Course
Dinner, Main Course
Cuisine
Paleo
Total Time1hour30minutes
Calories740kcal
Ingredients
2tablespoonsolive oil
2poundslamb shouldercubed
1oniondiced
2carrotsdiced
2turnipspeeled and cubed
2parsnipspeeled and cubed
3clovesgarlicminced
1teaspoonground cumin
1teaspoonsmoked paprika
1teaspoondried parsley
2tablespoonstomato paste
6cupschicken or beef broth
2bay leaves
1tablespoonapple cider vinegar
Sea salt and fresh ground pepperto taste
Instructions
Heat the olive oil in a heavy pot or Dutch oven. Season the lamb with salt and pepper and add it to the pot. Cook until well browned and remove from pot. Set aside.
Add the veggies to the pot and cook until softened. Stir in the garlic and seasonings and continue cooking for another minute. Add the tomato paste, stir, and add the lamb back to the pot.
Add the broth and bay leaves, and bring to a boil. Reduce to a simmer and simmer on medium low heat for an hour, or until lamb is tender. Add the apple cider vinegar and remove the bay leaves.
Serve immediately.
Nutrition Facts
Lamb and Root Vegetable Stew
Amount Per Serving
Calories 740Calories from Fat 378
% Daily Value*
Fat 42g65%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 11g12%
Protein 50g100%
* Percent Daily Values are based on a 2000 calorie diet.