Paleo Hearty Stewed Lamb

Warm up your kitchen with this rich and comforting Paleo Hearty Stewed Lamb, a one-pot feast brimming with wholesome, nutrient-packed ingredients. Tender chunks of lamb shoulder are slow-simmered to perfection alongside a vibrant medley of butternut squash, carrots, celery, and mushrooms, all enveloped in a savory beef broth infused with fresh thyme, bay leaves, and a hint of tomato paste. This paleo-friendly, grain-free stew is perfect for a cozy family dinner or meal prep, offering a hearty and satisfying option that’s both filling and nourishing. With just 30 minutes of prep and a slow-cooking process that brings out deep, complex flavors, this recipe is a must-try for lovers of comforting yet health-conscious meals. Garnished with fresh parsley for a bright finish, this stew is best served warm, making it the ultimate paleo comfort food for any season.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder
• 2 tablespoons olive oil
• 2 medium onions
• 4 cloves garlic cloves
• 3 large carrots
• 3 stalks celery stalks
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 leaves bay leaves
• 4 sprigs fresh thyme
• 1 pound butternut squash
• 8 ounces mushrooms
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley

Directions

Step 1

Trim any excess fat from the lamb shoulder and cut it into 1.5-inch cubes.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Add the lamb cubes in batches, searing them until browned on all sides. Remove lamb and set aside.

Step 4

Chop the onions and smash the garlic cloves. Add onions and garlic to the pot and sauté until onions are translucent, about 5 minutes.

Step 5

Peel and cut the carrots into 1-inch chunks and slice celery. Add them to the pot and cook for another 5 minutes.

Step 6

Stir in the tomato paste, cooking for 1 minute to allow its flavors to deepen.

Step 7

Pour in the beef broth, scraping any browned bits from the bottom of the pot.

Step 8

Return the browned lamb to the pot. Add the bay leaves, fresh thyme, salt, and black pepper.

Step 9

Peel and cube the butternut squash and quarter the mushrooms. Add them to the pot.

Step 10

Bring the mixture to a simmer, then lower the heat to medium-low.

Step 11

Cover and cook for about 1.5 to 2 hours, or until lamb is tender.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Remove bay leaves and thyme stems before serving.

Step 14

Garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(3196.4g)

Amount per serving	% Daily Value*
Calories	3438.8

Total Fat 233.1g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 6.8g
Cholesterol 907.2mg	0%
Sodium 7340.1mg	0%
Total Carbohydrate 115.5g	0%
Dietary Fiber 31.8g	0%
Total Sugars 43.7g
Protein 222.6g	0%

Vitamin D 0IU	0%
Calcium 646.3mg	0%
Iron 24.0mg	0%
Potassium 7124.0mg	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: 60.8%

Protein: 25.8%

Carbs: 13.4%