Low Carb Lamb Stew

4 from 14 votes

A low carb lamb stew made with turnips or swede/rutabaga and suitable for pressure cooking, slow cooking and stove top.

Course Dinner, Lunch, Main Course

Cuisine Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

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Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 644kcal

Ingredients

1.5 kg boneless lamb leg, large dice
1 carrot, finely diced
1 onion, finely diced
2 celery sticks, finely diced
2 turnips, diced
1 tbsp tomato paste
1 cup dry red wine I use Shiraz
2 cups beef bone broth
1 bay leaf
2 sprigs fresh rosemary
salt
pepper
1 tbsp olive oil
1 tbsp butter sub with ghee for paleo or oil for dairy free
1 1/2 tsp xanthan gum

Instructions

Heat oil using the sauté function on your cooker or in a large pot on the stove. Add
lamb, season with salt and pepper, brown off to seal, remove and set aside.
Heat butter, sauté veggies until golden, add red wine and cook until reduced
slightly, then add tomato paste and stir through. Add chopped rosemary and bay
leaf, season with salt and pepper. Add beef bone broth and heat through.
Add back lamb including any meat juices and mix through. Pressure cook 30 mins,
slow cook 6-8 hours or simmer on the stove top for 1- 1 ½ hours.
If doing stove top, check and stir occasionally to make sure
the bottom isn’t burning and watch the sauce as it reduces down and thickens.
It’s ready when the sauce is reduced and meat is tender.
For Instant Pot/multicooker or slow cooker, if you want to
thicken up your sauce remove 2-3 cups of liquid to whisk the xanthan in and
then add in xanthan gum a tiny sprinkle at a time while whisking constantly to make a 'slurry'. Pour back into your cooker while mixing through to thicken the Low Carb Lamb Stew.

Notes

Net Carbs - 5.2g

Note: You can actually add the xanthan gum before cooking to the liquid sauce before adding back the lamb. It may look too thick but then thins out while it’s cooking to a good consistency. Unfortunately we do end up with a few slightly darkened ‘bits’ in the stew and on some of the pieces of lamb because of the sauce being so thick at the start, but we couldn’t taste it and it can be easier than putting the xanthan at the end after cooking. Experiment and decide what you like best!

Nutrition