Tuesday, November 13, 2012

Paleo Lamb Stew

With the weather getting colder, I'm always in the mood for soups and stews.  For me, it's just comfort food!  The other week, I was wanting to try a nice cold weather soup.  I had picked up some lamb from Whole Foods that week, intending to marinate and grill it... but with my penchant for soups, I decided to turn it into a lamb stew.  I hadn't made a lamb stew before, so I turned to pinterest.  There weren't any recipes that really caught my eye, so I decided to make up my own concoction.  So here's :
Paleo Lamb Stew
 * 1 1/2 lbs boneless lamb (I used butterflied leg of lamb)
* 1 qt beef stock
* 1 cup mushrooms
* 1 tbs thyme
* 1 small onion, diced
* 2 bay leaves
* 1/4 lb of bacon (3-4 strips)
* 1 cup of baby carrots- cut in half
* 1 cup white wine
* 4 cloves garlic, minced 

First, I cut the bacon into smallish chunks and threw them into the dutch oven to brown.  I had the heat on medium low so that it would cook slowly and not burn, but get nice and crispy. 

While the bacon was cooking, I cut up the lamb into bite sized pieces and seasoned it with salt and pepper.  Some people like big chunks of meat, so if you're one of those people, go ahead and make huge pieces.  I just typically take small bites and like small chunks of lamb.

After the bacon was nice and crispy, I took it out and set it aside, but left in the yummy bacon fat.  I added in the lamb and let it all brown up.  Also, I didn't trim any of the fat from the lamb because through the cooking process, it broke down and added delicious flavor to the meat.  Also, the fat is good for you since the lamb was grass fed. 

Once the meat was browned, I added in the onion and the garlic.  I just stirred everything up so that the onions and garlic were coated nicely with the bacon fat/lamb juices. I cooked it all until the onions were soft. 

Next, I added in the beef broth.  I used store bought broth because I didn't have any home made broth ready.  Anyway, I brought the whole thing to a boil, then, reduced the heat to medium low, covered it, and let it simmer for an hour and a half.

After the hour and a half, I added in the mushrooms, bay leaves, and carrots.  

I also added in the white wine and the reserved bacon.  Then, I covered it again and let it simmer for another half hour.  The veggies had a chance to soften up and soak up all the flavors from the stew.  

When it was all finished, the house smelled amazing.  The veggies were soft and the lamb was tender and delicious!

I loved this stew.  I'd never made lamb stew before, usually favoring the classic beef stew.  Next time, I might try adding in more veggies.  The stew was a little thin, which I like.  If you like a thicker soup, you can always thicken it up with a little bit of tapioca or potato flour.  Also, if you eat potatoes, you can serve the soup with a scoop of mashed potatoes to give it a bit more thickness. I hope you like it!!

1 comment:

  1. Hello there,

    We would like to add your blog to the Top Food Blog list in www.mytaste.com/ . Your blog is impressively BEAUTIFUL and it deserves to be included on the Top list!! Great recipes!! We will feature your blog and we will make a lot of shout out about your recipes on our fan pages so that people and our 4million users worldwide will be able to check it on our site.

    MyTaste is a social platform for foodies and blogs/sites owners like you and it helps to reach more people, get more visibility on the web and share/save recipes. Some of the top food blogs receive at least 30,000 visits from us on a weekly basis.
    Here where you can add your blog to the top list http://www.mytaste.com/add-your-food-blog

    EXPOSE YOUR BLOG!!!The World deserves to know how great a cook you are.

    Kind regards