Low Carb Hearty Lamb Stew

Warm up your table with this Low Carb Hearty Lamb Stew, a comforting and nutrient-packed dish perfect for cozy nights. Featuring succulent cubes of lamb shoulder simmered to tender perfection in a rich, herb-infused broth, this stew is brimming with fresh, low-carb vegetables like zucchini, green beans, celery, and carrots. The addition of fresh rosemary and thyme elevates the flavor while keeping the dish wholly satisfying and wholesome. Perfectly balanced and crafted without heavy starches, this one-pot wonder is ideal for anyone following a low-carb lifestyle. Ready in just over two hours, this stew is a meal in itself—serve it steaming hot with a sprinkle of fresh herbs for a hearty, flavorful dinner your whole family will love.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:105 mins

Total Time:125 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 celery stalks, chopped
• 2 medium carrots, sliced
• 2 medium zucchini, chopped
• 1 cup green beans, trimmed and halved
• 4 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 bay leaves

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the lamb cubes in batches, being careful not to overcrowd the pot. Sear the lamb until browned on all sides, about 4-5 minutes per batch, then remove and set aside.

Step 2

In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Stir in the chopped onion and cook until softened, about 5 minutes.

Step 3

Add the minced garlic, celery, and carrots to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Return the lamb to the pot. Stir in the tomato paste, coating the meat and vegetables evenly.

Step 5

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the rosemary, thyme, salt, pepper, and bay leaves.

Step 6

Bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it cook gently for about 1 hour, stirring occasionally.

Step 7

After 1 hour, add the zucchini and green beans to the stew. Continue to cook, covered, for another 30-40 minutes until the vegetables are tender and the lamb is very tender.

Step 8

Adjust seasoning to taste and remove the bay leaves before serving. Ladle the stew into bowls and garnish with additional fresh herbs if desired.

Nutrition Facts

Serving size	(2911.8g)

Amount per serving	% Daily Value*
Calories	3264.2

Total Fat 241.2g	0%
Saturated Fat 95.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 3880.8mg	0%
Total Carbohydrate 65.7g	0%
Dietary Fiber 19.6g	0%
Total Sugars 30.5g
Protein 202.8g	0%

Vitamin D 0IU	0%
Calcium 503.1mg	0%
Iron 21.4mg	0%
Potassium 5651.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 25.0%

Carbs: 8.1%