Warm Up Chilly Autumn Evenings with This Hearty Lamb Stew.
Fall is in the air and around the corner, and what better way to welcome it than with a warm and soothing stew? This recipe combines seasonal veggies with tender chunks of lamb for a hearty and satisfying Autumn meal.
You can totally make this meal with beef stew meat too, but I specifically chose lamb because chances are, you’re not eating a lot of lamb in your diet already, which is the perfect reason to switch things up!
When we eat the same foods over and over, we’re giving our bodies the same nutrients over and over. And that can also mean that we’re frequently missing out on other nutrients at the same time. Adding variety means we’re getting a wider range of nutrients and our bodies are much more satisfied.
This goes for eating seasonally, too! When we make an effort to eat more of whatever fruits & veggies are in season, we can make sure we’re getting a wide variety of nutrients throughout the year. Plus, produce that’s in season has been proven to have more nutrients than out-of-season produce, and also tastes better! Win-win-win.
Choosing Ingredients:
Broth
Look for grass-fed beef broth, or even bone broth for an added boost of nutrients and collagen. If I’m not making it myself, my favorite store bought brands are Kettle & Fire, Bonafide Provisions and Bare Bones Broths.
Seasonal Veggies
Like I mentioned above, seasonal veggies have plenty of awesome benefits! It’s no accident that the veggies that are in season during the Fall & Winter months make great soups and stews. Carrots, potatoes, mushrooms, and onions make this stew tasty and inviting.
Grass-fed Lamb
When ruminant animals such as lamb, bison and cattle can graze on grass they lead healthier and less stressful lives. They have a higher ratio of Omega-3 fatty acids to Omega-6’s than those raised on corn or grains.
The Recipe
Servings Prep Time Cook Time
8 20 mins 1 hr 45 min
Ingredients:
2 tbsps olive oil
2 lb lamb stew meat, or shoulder roast cut into 1” cube
1 large onion, chopped
2-3 carrots, peeled and diced
2 stalks celery
3 cloves garlic
1/4 cup tomato paste
1 tsp. ground cumin
1 tsp smoked paprika
2 tsp unrefined sea salt, plus more to taste
pepper, to taste
8 cups beef broth or beef bone broth
3 sprigs of fresh rosemary (tip: wrap in cooking twine to prevent rosemary leaves from falling apart and into your stew!)
2 bay leaves
2 lb baby potatoes
8 oz portobello mushrooms, cleaned and sliced
1/4 cup freshly chopped parsley, for garnish
Cooking Instructions
Start by heating your oil in a large Dutch oven or stainless steel pot on medium high heat.
Season your lamb with salt and pepper. Add to your hot oil and sear on all sides, working it batches if needed. Transfer to a plate and set aside.
In the same pot, add your diced carrots, onions, and celery until soft (about 5 minutes) Season with salt and pepper, and add your garlic, tomato paste, cumin, paprika and salt and cook about 2 minutes.
Add your lamb back to the pot and add in your broth, rosemary, and bay leaves.
Bring to a boil then reduce to a simmer. Cover and simmer for 30 minutes until your lamb is tender.
Add in your baby potatoes and mushrooms and simmer, covered, until your potatoes have softened and your stew is starting to get thick, about 30 more minutes.
Remove the bay leaves and rosemary sprigs. Taste, then season with salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.
Enjoy!!
