Hearty Irish Lamb Stew

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batch_Hearty Irish Lamb Stew ptrait

You’ll find this hearty stew is the perfect thing for a mid-winter warm up. Plus, with the varied selection of veggies coupled with a good old dose of bone broth, it really couldn’t be much healthier.

I can’t stress enough, though, that it is worth taking the time to brown your meat properly right at the start. It might seem a bit dull to do so but I promise you’ll get so much more depth of flavor from beautifully browned meat. Also the extra fat on that lamb will render down into the pan (which is why there’s no need to add any fat during the browning process) and add even more flavor, leaving the chunks of meat tender and melt-in-the-mouth-delicious.

batch_Hearty Irish Lamb Stew lscape

Using a little chunkily riced celeriac in place of the traditional barley works pretty nicely here, I think, but feel free to leave it out if you don’t agree. Finally be sure to give yourselves an extra helping of fat — I do this by drizzling a spoonful of MCT oil over the greens before I tuck right in.

batch_Hearty Irish Lamb Stew {AIP}
4.0 from 1 reviews
Hearty Irish Lamb Stew
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 2-lb lamb shoulder, cut into 1½-inch pieces
  • 1 tablespoon coconut oil or other solid fat
  • 2 medium red onions, each one cut through the base into 8 wedges
  • 4 large cloves garlic, sliced into ¼-inch pieces
  • 3 large stalks celery, cut into ½-inch chunks
  • 2 large carrots, cut into 1-inch chunks
  • 4 long sprigs thyme
  • 3 cups rich bone broth
  • 3 small/medium (1 lb) turnips, cut into 1½-inch pieces
  • 1 medium celeriac, riced thickly to yield 2 cups
  • ¼ packed cup flat leaf parsley, chopped
  • ½ teaspoon Maldon sea salt or to taste
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Because lamb is a fatty meat it requires no fat for browning. See here for a browning how to.
  3. Heat a large heavy based lidded casserole (Dutch oven). Add the lamb in small batches and brown the pieces all over, putting aside in a medium sized bowl as you go.
  4. Once the meat is browned and removed, add the tablespoon of fat to the casserole, together with the onion wedges, garlic, celery and carrots and cook, stirring from time to time, on a medium heat for 3-4 minutes until slightly singed. If at any point your pan is looking overly brown and parched, a tablespoon of water will help release the sediment, so quickly scrape it up and incorporate into the vegetables before the moisture has evaporated. This adds extra flavour!
  5. Now pour in the broth, throw in the thyme, cover with a lid and place in the oven for 1 hour.
  6. Remove the casserole from the oven and add the turnips. Replace the lid and cook for a further 30 minutes. Take the stew out of the oven again and add the riced celeriac. Put it back into the oven (again, with the lid on) and cook for a final 16-18 minutes or until the celeriac is slightly softened, with just a little bite.
  7. Discard the now leafless thyme stalks, ladle the stew into large bowls and scatter parsley over the top.
  8. Serve with collard greens, sautéed in coconut oil (or other solid fat) and extra slices of garlic if you like.

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

12 comments

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  • Frances says

    Hi! Any thoughts on how to adjust this for a slow-cooker?

  • Sarah says

    Kate, you’re a genious! I’ve been wondering for ages what might make a good substitute for barley in scotch broth etc, and I think you might be onto something. We’ll definitely be trying your stew recipe soon!

    • Why thank you Sarah 😉
      I hope you enjoy the stew, not to mention the barley replacement – which I do think works really nicely 🙂

  • Andryea says

    I just bought some lamb and have been thinking of a stew. I’m excited to try your recipe. Can you clarify using the celeriac. I’m assuming it is added raw but wonder… how does one rice it raw? With a box grater? Also, what is MCT oil?
    Thanks 🙂

  • dusti says

    At what point do we add the lamb back into the casserole? During step 5 or step 6, or another step?

    • Good spot, add the lamb back in during step 5 with the broth and thyme. Thanks for pointing that out.

  • Julie says

    I have autoimmune issues and I just stopped eating night shade vegetables last week and I do feel less bloated! That is good news. I was making dinner last night and went to add bone broth to my food and I realized that many of the store bought ones have tomato puree or just plain tomatoes in them. I was bummed because it was an easy way to get bone broth! Just thought that I would put that out there because many of your recipes call for broth.
    One thing that I do to make a substitute (if you don’t have a soy allergy) is to do miso paste, honey and apple cider vinegar and water. This makes a nice broth and really brings the flavors out in food. If there is a soy allergy then using sea salt instead would work. Anywho, just thought I would share. Thanks!

    • Mickey Trescott says

      Hey Julie! Yes, your observation is correct – and actually, we recommend making your own broth. Not only do you know exactly what is in it, but it is more affordable, and much more nutrient-dense than anything you will find at the store. Most of us avoid soy even if we aren’t allergic, because of it’s effects on the endocrine system. Wishing you wellness!

  • Michelle says

    It’s winter here in Australia and this dish hit the spot!! I didn’t have lamb, only beef, so I browned it first, then put all the ingredients in the slow cooker for 4 hours on high (except the riced celeriac and parsley.) I then added the celeriac for about 30 mins and voila!!
    I am almost 4 weeks into AIP to heal Hashi’s and this dish makes me feel like I’m not missing out on a thing. I served it with celeriac and parsnip mash (50:50 of each roasted, then blended with a stick blender with some coconut milk.) This recipe is a keeper! Thank you 🙏

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