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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.
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.
- 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
- Preheat the oven to 325 degrees F.
- Because lamb is a fatty meat it requires no fat for browning. See here for a browning how to.
- 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.
- 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!
- Now pour in the broth, throw in the thyme, cover with a lid and place in the oven for 1 hour.
- 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.
- Discard the now leafless thyme stalks, ladle the stew into large bowls and scatter parsley over the top.
- Serve with collard greens, sautéed in coconut oil (or other solid fat) and extra slices of garlic if you like.
[…] now I’ve whet your appetite you’d better head on over to Autoimmune Wellness for the […]
Hi! Any thoughts on how to adjust this for a slow-cooker?
I’m not an expert on slow cooking I’m afraid but I did find these links which will hopefully help –
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 🙂
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?
Rice the celeriac just as you would for cauliflower. I peel my celeriac and cut it into smallish cubes. Then I put the cubes into the food processor, fitted with the “S” blade, and pulse a few times to break it up into chunky “grains”. Add this to the casserole whilst raw. I like to add a little fat once it’s been served, to balance the macronutrients (carbs/protein/fats) so that can be MCT or straight coconut oil or even another fat of choice. This is the MCT oil I use, and you can read some more about it here
Hope you enjoy the stew!
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.
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!
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!
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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I am wondering how we might adapt this recipe to make in an instant pot?
Yes, I am interested, too, in adapting this to an Instant Pot!
I am very interested in these recipes, thank you
Hi, can you suggest a sub for Celeriac? I can’t find it at the market- there is 1 more I can look at. I do have parsnips and white sweet potatoes.
Hi Flora, I do think white sweets or parsnips would work!
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I wanted to cook this at a lower temperature and slower.. would it be too long to cook at 275 for 2.5 hours?
Has anyone made this in the instant pot? I’m guessing I could just sear the meat with a little oil on sautee function, throw the rest of ingredients in and hit stew button…but haven’t tried. Don’t know if the veggies would get too soggy this way.
Also, any recommendations on how to make this low fodmap? Onions and garlic are pretty significant here for flavor, I would think. Perhaps garlic infused oil and green tops only of scallions?
Thanks for sharing!
Hi Amy! Since this recipe doesn’t come with Instant Pot instructions, you’ll need to modify and experiment to figure it out. Generally IP recipes take less liquid. If you make it as-written, I do think it might be soggy, but it isn’t possible to tell without experimentation. For low FODMAP I generally recommend replacing onions and garlic with celery. Hope it helps!
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The recipe calls for 2lb of lamb shoulder cut into pieces – I’m not going to lie, I am way too lazy for that and hate dirtying everything up cutting up raw meat. Would lamb stew meat suffice?
Hi Amy, I think that would work!