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

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.