One Pot Lamb Stew
If like us you have started the year looking at your diet and ditching the processed, pre-packaged meals, then it can be a bit daunting when you need to start making your own. Especially if you are AIP Paleo.
So today we are cooking a one-pot lamb stew. So simple to make, it does its thing while we carry on with our work, needing only the occasional stir. Better still, pop it in the slow cooker and leave it to stew.
We don't measure this one, we just cook. So we bought a couple of lbs of meat from the local quality butcher and added vegetables on a 2:1 ratio.
As a rough guide - for 2lb of meat we used 1lbs of carrots, another lb of potatoes, another lb of swede etc.. It all cooks down so if you can't fit the vegetables all in to start then save some for half way through, as the first batch cook down into a thick sauce.
For those not on AIP Paleo you can add stock and seasoning to suit your taste. A great recipe to play with and one to try bone broth with if you are stuck for ideas. Don't worry too much about gravy as the meat juices and sweet potato will boil down into a rich broth.
Ingredients
- Grass-fed diced lamb
- Chopped celery
- Sweet potato
- Parsnips
- Swede
- Carrots
- Sea Salt / Pink Himalayan Salt
- Mixed Herbs
- Water (or bone broth if you have any)
Method
- Pop the diced lamb and the celery in a large pan with a small amount of olive oil and set to a high heat
- Brown the lamb, continuoulsy stirring and turning until it is coated and sealed (grey)
- Add enough water to cover and keep on high heat while you add the chunks of chopped carrots, swede, parsnips and sweet potatoes
- Sprinkle on an even covering of mixed herbs and a good few twists of ground salt
- Add more water until all the contents are covered and set to simmer for three hours
- Check the meat to see how tender it is. It should fall apart or melt in the mouth with ease. Cook for longer if required
You can serve with bread for those that can eat it, other wise just enjoy it as it is and once the left overs are cooled they can be divided into freezer pots or bags and popped in the freezer for another day.
To reheat, thoroughly defrost and heat gently until completely hot all the way through.