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Lamb and Root Vegetable Stew

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 Time 1 hour 30 minutes
Calories 740 kcal


  • 2 tablespoons olive oil
  • 2 pounds lamb shoulder cubed
  • 1 onion diced
  • 2 carrots diced
  • 2 turnips peeled and cubed
  • 2 parsnips peeled and cubed
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 2 tablespoons tomato paste
  • 6 cups chicken or beef broth
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • Sea salt and fresh ground pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.
Nutrition Facts
Lamb and Root Vegetable Stew
Amount Per Serving
Calories 740 Calories 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.