As the weather cools and the body wants more warming foods, my thoughts shift from beach days to bowls of nourishing soups and stews.
I am a huge fan of lamb. I enjoy lamb kabobs in the summer, and lamb chops year-round. I’m also a fan of stew. My Grandmother used to make the most delicious beef stew. I’ve never been able to get mine just like hers. The closest I’ve gotten to having anything near to what hers tasted like was at a local restaurant, and it was Irish Stew. There’s something about taking a bite that sends me right back to my childhood and days gone by with my Grandmother.
My lamb stew is a paleo lamb stew because I don’t use flour to dredge the lamb in. I use tapioca starch/flour instead (arrowroot starch/flour can also be used). I also serve it with grain-free bread (I used this recipe from Cook it Up Paleo) because crusty bread is a MUST with any stew, and caulirice so it really is completely paleo. The lamb is completely interchangeable with beef so if you don’t like lamb for some reason, feel free to substitute.
I think the key to this stew is the bacon. It really adds another dimension to it that makes it memorable. Feel free to also add additional seasonings that you like in stews. I use thyme and bay leaves.
- 1/2 pound bacon
- 2 pounds lamb or beef stew meat
- salt and pepper to taste
- 1/2 cup tapioca or arrowroot starch/flour
- 2-4 cloves of garlic
- 1 onion
- 1 quart of beef stock (preferably homemade)
- 3 carrots
- 2-3 potatoes
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 cup white wine
- Cook bacon until crispy in a skillet or on a baking sheet in a 400 degree F oven.
- Crumble or chop and set aside.
- Chop all vegetables into bite-size chunks.
- Place lamb or beef in a bowl and sprinkle with salt, pepper and tapioca or arrowroot.
- Coat evenly.
- Place some of the bacon fat in a skillet and brown the lamb or beef.
- At this point, either place all ingredients in a slow cooker on low for about 6 hours until meat is tender, or saute the onions and garlic in a stock pot, add in meat and all ingredients, and cook at a simmer for about 1 1/2 hours.
- Check seasoning.
- Add more tapioca or arrowroot starch/flour if more thickening is needed.
- Serve with caulirice and crusty paleo bread (optional)
- Tastes even better if made the night before and allowed to sit in the refrigerator and be reheated the next day.
For the Caulirice:
Shred a head of cauliflower in a food processor.
In a skillet, melt some butter or ghee and sauté cauliflower until tender. Add salt and pepper to taste.
There will be no leftovers! My family gobbled up the whole pot in one sitting. This stew is filling, nutrient-dense, satisfying, warming, and delicious. The lamb will be tender and really be flavorful from dredging it the seasonings and starch.
Is it just like Grandma made? Maybe not quite, but it’s close!
Be nourished. Be happy.
*recipe adapted from an Irish Lamb Stew recipe at allrecipes.com