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Lamb Stew was always a favourite and with the multicooker/Instant Pot at hand, making it is an absolute breeze! If you don’t have a multicooker this is also easily done in a slow cooker or on stovetop in a large pot. If you’re bothered to do the work I think old school stove top actually is a great way to do it, but being able to chuck it in the multicooker, set and forget and then come back in 30 minutes to an awesome meal is brilliant for families and busy people. It also takes 2-3 times as long to cook on the stove compared to a multicooker.
Back when I first started delving into low carb, I actually did Atkins for a little while and one of the first recipes I made was a Low Carb Lamb Stew with turnips. I had eaten turnips before in soups my grandmother made, but otherwise it was a vegetable I was unfamiliar with.
But after trying it in the Lamb Stew, I was hooked! It changes colour to a slightly yellow colour which looks beautiful and the taste is actually a little sweet which I loved. The texture also was incredibly similar to potatoes which added something to the stew that a lot of people are missing and makes it even heartier to eat.
Sometimes I find it harder to lay my hands on turnips at the shops, but swede/rutabaga is always readily available, is incredibly similar to the turnips in look, taste and texture and is only slightly higher in carbs, making them a good sub if you can’t find turnips.
This is also the very first recipe on the blog that has TWO creator credits, not just myself but Caleb too because this very plate of stew in the photos was made completely by him, a 10 year old just learning to cook! I whisked in the xanthan gum at the end and plated up but otherwise this bowl of Low Carb Lamb Stew is entirely Caleb’s work, showing just how easy it is to make this in the cooker!
If you like this recipe we would love if you could please give us a 5 star rating! We also love to see comments and photos, so please tag us in your Lamb Stew photos! You’ll find our facebook and instagram pages in the sidebar. If you want more recipes like this, check out some of our others below!
- Beef Stew with Low Carb ‘Potatoes’
- Rosemary and Red Wine Braised Lamb Shanks
- Pot Roast
- Moroccan Pulled Lamb
- Mexican Pulled Pork
- One Pot Coq au Vin
Low Carb Lamb Stew
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
Nutrition
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