Nourishing Lamb Stew with Veggies
The ultimate nourishing, grounding, and cozy recipe! Gluten free, dairy free, sugar free, and loaded with gut loving, brain boosting goodness.
I’ve become the biggest fan of stew! It’s so tender, nourishing, and grounding. It feels like a warm hug to my entire being every time I take a bite.
This is a lighter version made with watery veg like onion, carrot, celery, mushrooms, and of course sime delicious lamb. This is the kind of stew you can make all year round – because despite being full bodied and flavourful, it’s light and fresh at the same time. I especially love it in the transition seasons like fall and spring when my body is needing some extra support.
If you follow the steps below – you can’t mess it up! The most important tip is to ensure your stew never comes to a boil – you want to keep it at a low simmer for 2.5-3+ hours to ensure the most tender and delicious stew possible!
I love garnishing with fresh parsley and sometimes serving with some sourdough bread and butter – what could be better?
I know you’re going to love this delicious, nourishing lamb stew <3
Ingredients:
- 1 large white onion
- 5 large carrots
- 5 stalks celery
- 2 cloves garlic, minced
- 10 mushrooms (cremini are my fave)
- 2 lbs boneless lamb (stewing lamb or lamb shoulder work well) – cut into 1″ cubes
- 1 tsp sea salt
- ½ cup red wine
- 3 Tbsp. tomato paste
- 3 cups broth of choice (veggie, chicken, or beef all work)
- Fresh cracked black pepper
- 1 sprig rosemary
- Garnish: fresh chopped parsley
Instructions:
- Chop the onion, carrot, celery, and mushrooms into bite sized pieces (they don’t need to be super small – bite sized is ideal). Mince the garlic.
- Pre-heat a large pot or dutch oven. Add a drizzle of olive oil followed by the onions. Add the 1 tsp salt. Allow to saute for approx. 10 minutes on low heat.
- Next add the chopped carrots, celery, and garlic and saute for another 10 minutes on low heat. Then add mushrooms and saute for another 2 or so minutes.
- In the meantime, chop lamb into 1″ cubes
- Remove all veg from the pot and set aside. Then add the lamb pieces to the empty pot. Allow to sear for 2-3 minutes and then flip and allow to saute for another 2 minutes. Next add your red wine to de-glaze the pot.
- Add the veg back in followed by the tomato paste. Mix throughout.
- Add in the broth – starting with 2 cups. You want to ensure the broth covers about ½ the goodness in the pot but doesn’t fully submerge it. Add the additional 1 cup (if needed). You will be simmering for a few hours so the broth will reduce down.
- Add the rosemary sprig and fresh cracked pepper and bring pot to a simmer (not a boil!)
- Allow to simmer on LOW heat with the lid a jar for 2.5-3+ hours. Be sure to keep the heat on low. It should never come to a boil as this will result in tough meat.
- Stir every 20 or so minutes. Keep an eye on the liquid levels. You want the liquid to reduce down and become thick. If it’s still quite liquidy allow to simmer with the lid off to help the liquid reduce. If it’s looking too dry, add in additional broth. If the broth is reducing down too quickly but the meat still isn’t tender, allow to simmer with the lid on full ways
- You know the stew is finished when the veg are fork tender, the meat is soft and tender (not tough – you have to be patient for this part!), and the liquid has reduced down to a thicker consistency. Taste test and add more salt and pepper as needed.
- Once to your liking, serve in your favourite bowl and garnish with fresh chopped parsley.
