Keto Lamb Stew – Cozy, Hearty, and Low-Carb Comfort

This Keto Lamb Stew is the kind of meal that makes the kitchen smell amazing and the table feel warm. It’s rich, satisfying, and full of flavor without loading up on carbs. You get tender chunks of lamb, a savory herb broth, and low-carb veggies that hold their shape and soak up all that goodness.

It’s weeknight-friendly if you use a pressure cooker, but also perfect for slow, lazy weekends. Either way, it’s comfort food that fits your goals.

Keto Lamb Stew - Cozy, Hearty, and Low-Carb Comfort

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds lamb shoulder, cut into 1.5-inch chunks (trimmed of excess fat)
• 2 tablespoons avocado oil or olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 cups beef or lamb bone broth (unsweetened, low-carb)
• 1/2 cup dry red wine (optional; can sub more broth)
• 1 tablespoon tomato paste
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 bay leaf
• 1 medium turnip, peeled and cut into 1-inch chunks
• 1 small celery root (celeriac), peeled and cut into 1-inch chunks
• 1 cup mushrooms, halved or quartered
• 2 ribs celery, sliced
• 1 tablespoon coconut aminos (optional, for umami)
• 1 teaspoon apple cider vinegar or red wine vinegar
• 2 tablespoons butter or ghee
• Fresh parsley, chopped (for garnish)
• Salt and black pepper

Method

 

1. Season the lamb: Pat the lamb dry. Season with 1.5 teaspoons salt and 1 teaspoon black pepper. Dry meat browns better and gives you more flavor.
2. Brown in batches: Heat oil in a heavy pot or Dutch oven over medium-high. Sear the lamb in batches until well browned on all sides, 6–8 minutes total per batch. Don’t crowd the pot. Transfer browned lamb to a bowl.
3. Build the base: Reduce heat to medium. Add onion and a pinch of salt. Cook 3–4 minutes, scraping up browned bits. Add garlic and cook 30 seconds until fragrant.
4. Deglaze: Stir in tomato paste and cook 1 minute. Pour in red wine (if using) and simmer 1–2 minutes, scraping the pot. Add broth, rosemary, thyme, bay leaf, and coconut aminos.
5. Simmer the lamb: Return lamb to the pot with any juices. Bring to a gentle simmer, cover, and cook on low for 60 minutes, stirring occasionally.
6. Add veggies: Stir in turnip, celery root, mushrooms, and celery. Simmer covered another 25–35 minutes, until lamb and veggies are fork-tender.
7. Finish and balance: Remove the bay leaf. Stir in butter or ghee and vinegar. Taste and adjust salt and pepper. The vinegar brightens the stew without adding sugar.
8. Rest and serve: Let the stew sit 5–10 minutes. Garnish with parsley. Serve as is, or over cauliflower mash or sautéed greens.

What Makes This Recipe So Good

• Rich, deep flavor: Browning the lamb and using aromatics like garlic, rosemary, and thyme brings out big, cozy flavors.
• Low in carbs, big on texture: Turnips and celery root stand in for potatoes, so you keep the hearty bite without the starch.
• Flexible cooking methods: Make it on the stovetop, in a slow cooker, or in the Instant Pot—whatever fits your schedule.
• Great for meal prep: The flavor actually gets better the next day, and it freezes well.
• Balanced macros: Plenty of quality protein and fat, with minimal carbs and no flour thickeners.

Shopping List

• 2 pounds lamb shoulder, cut into 1.5-inch chunks (trimmed of excess fat)
• 2 tablespoons avocado oil or olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 cups beef or lamb bone broth (unsweetened, low-carb)
• 1/2 cup dry red wine (optional; can sub more broth)
• 1 tablespoon tomato paste
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 bay leaf
• 1 medium turnip, peeled and cut into 1-inch chunks
• 1 small celery root (celeriac), peeled and cut into 1-inch chunks
• 1 cup mushrooms, halved or quartered
• 2 ribs celery, sliced
• 1 tablespoon coconut aminos (optional, for umami)
• 1 teaspoon apple cider vinegar or red wine vinegar
• 2 tablespoons butter or ghee
• Fresh parsley, chopped (for garnish)
• Salt and black pepper

Instructions

1. Season the lamb: Pat the lamb dry. Season with 1.5 teaspoons salt and 1 teaspoon black pepper.
   

   Dry meat browns better and gives you more flavor.

2. Brown in batches: Heat oil in a heavy pot or Dutch oven over medium-high. Sear the lamb in batches until well browned on all sides, 6–8 minutes total per batch. Don’t crowd the pot.
   

   Transfer browned lamb to a bowl.

3. Build the base: Reduce heat to medium. Add onion and a pinch of salt. Cook 3–4 minutes, scraping up browned bits.
   

   Add garlic and cook 30 seconds until fragrant.

4. Deglaze: Stir in tomato paste and cook 1 minute. Pour in red wine (if using) and simmer 1–2 minutes, scraping the pot. Add broth, rosemary, thyme, bay leaf, and coconut aminos.
5. Simmer the lamb: Return lamb to the pot with any juices.
   

   Bring to a gentle simmer, cover, and cook on low for 60 minutes, stirring occasionally.

6. Add veggies: Stir in turnip, celery root, mushrooms, and celery. Simmer covered another 25–35 minutes, until lamb and veggies are fork-tender.
7. Finish and balance: Remove the bay leaf. Stir in butter or ghee and vinegar.
   

   Taste and adjust salt and pepper. The vinegar brightens the stew without adding sugar.

8. Rest and serve: Let the stew sit 5–10 minutes. Garnish with parsley.
   

   Serve as is, or over cauliflower mash or sautéed greens.

Keeping It Fresh

• Fridge: Store in airtight containers for up to 4 days. The flavor deepens on day two.
• Freezer: Cool completely, then portion and freeze for up to 3 months. Leave a little headspace for expansion.
• Reheating: Warm gently on the stovetop over low heat, or microwave in short bursts.
  

  Add a splash of broth if it thickens.

• Make-ahead tip: Cook the lamb base on day one, then add the veggies and finish the next day for easy timing and even better flavor.

Why This is Good for You

• Keto-friendly macros: This stew keeps carbs low by swapping potatoes for turnips and celery root, which deliver fiber and texture without the starch hit.
• High-quality protein: Lamb provides complete protein to support muscle and keep you satisfied.
• Healthy fats: Butter or ghee and olive or avocado oil add satiety and help your body absorb fat-soluble nutrients.
• Micronutrients: Lamb is rich in iron, zinc, and B vitamins. The veggies bring potassium, vitamin K, and antioxidants.
• No flour thickeners: The stew reduces naturally, so you avoid unnecessary carbs and keep flavors clean.

Common Mistakes to Avoid

• Skipping the browning step: Color equals flavor. Rushing this step leads to a flat, one-note stew.
• Crowding the pot: Overcrowding steams the meat.
  

  Brown in batches for a proper sear.

• Overcooking the veggies: Add them later. Turnips and celery root get mushy if they simmer too long.
• Not seasoning in layers: Salt lightly at each step. It’s easier to build flavor than fix a bland pot at the end.
• Boiling hard: A rolling boil can toughen meat.
  

  Keep it at a gentle simmer.

Alternatives

• Vegetable swaps: Use rutabaga or radish instead of turnip. Cauliflower florets can work, but add them in the last 10 minutes to avoid mushiness.
• Different cuts: Lamb shoulder is best, but leg of lamb or beef chuck also works. Adjust cook time if using leaner cuts.
• No wine version: Replace wine with more broth plus 1 teaspoon balsamic or 1/2 teaspoon extra vinegar for brightness.
• Herb variations: Try oregano, marjoram, or a pinch of ground cumin for a different vibe.
  

  Finish with lemon zest for a fresh pop.

• Thicker texture: Reduce uncovered for 10–15 minutes at the end, or whisk in 1/2 teaspoon xanthan gum sprinkled slowly while stirring.
• Pressure cooker: High pressure 30 minutes for the lamb base, quick release, add veggies, then high pressure 4 more minutes. Finish with butter and vinegar.
• Slow cooker: Brown lamb and aromatics on the stovetop, then cook on Low 6–8 hours. Add veggies for the last 2 hours.

FAQ

Can I make this dairy-free?

Yes.

Swap the butter or ghee for more olive oil, or use dairy-free ghee. The stew will still be rich and flavorful.

Is lamb gamey?

Quality fresh lamb has a clean, rich taste. Browning well, using herbs, and finishing with a touch of acid keeps the flavor balanced and not gamey.

What can I serve with this on keto?

Cauliflower mash, sautéed kale, roasted broccoli, or a simple green salad with olive oil and lemon are great low-carb sides.

How do I keep the carbs low?

Stick to low-carb vegetables, skip flour thickeners, and watch any add-ins like carrots or peas.

Choose unsweetened broths and avoid starchy sides.

Can I use frozen lamb?

Thaw it fully in the fridge first for best searing and even cooking. Frozen meat won’t brown well and can water down the stew.

How spicy is this?

It’s not spicy by default. If you want heat, add a pinch of red pepper flakes with the herbs.

What’s the best pot to use?

A heavy Dutch oven is ideal for even heat and a good sear.

Stainless steel works too. Nonstick isn’t great for browning.

Final Thoughts

Keto Lamb Stew proves you don’t need potatoes or flour to make a hearty, comforting meal. With a proper sear, simple herbs, and smart low-carb veggies, you get big, satisfying flavor in every bowl. Make it once for dinner, then enjoy leftovers for effortless lunches. It’s practical, cozy, and right at home in any keto kitchen.