Hearty and Healthy Lamb Stew (It can be made Vegan!)

Hearty and Healthy Lamb Stew (It can be made Vegan!)

Hearty Lamb Stew

Oh, the weather outside is frightful… but in here it SMELLS delightful!

This intense cold has my body craving warm, comforting, filling foods. I love spending an evening making soups and stews to satisfy my need for cozy. I love to stroll the isles of my grocery store (usually with Olivia and Cullen in the double stroller, eating apples and carrots as we shop) looking for flavor and ingredient inspiration, devising a plan as I fill my cart.

Chopping, tasting, layering, drinking red wine (and therefore using some in this recipe) is therapeutic to me. A creative rhythm or outlet. And, the best part about soups an stews is that you really can’t mess up. Taste as you go, add little by little, and give it time to allow the flavors to develop.

This lamb stew turned out to be delicious. Hearty, healthy, strangely addictive and declared a favorite by everyone in the family.

I used grass-fed lamb, but you could use beef or omit meat and swap in beans or lentils instead and make it a vegan stew. Double the recipe and make enough to freeze so you’ll have a nourishing yet quick, homemade meal for you or your family in minutes!


  • Avocado Oil
  • 1 lb grass fed lamb stew meat (or beef or 1 cup/can beans or lentils)
  • 1 large yellow onion, diced into 1/4 inch cubes
  • 4 gloves garlic, minced
  • 1 large sweet potato, diced into 1/4 inch cubes
  • 4-5 medium carrots, peeled and diced
  • optional: other vegetables diced or cut into small pieces (I used broccoli, zucchini or mushrooms would work well too)
  • 1 14 oz can diced tomatoes
  • 1 14 oz can stewed tomatoes
  • 2-3 tbsp ketchup
  • 2-3 tbsp soy sauce (can use coconut aminos or tamari to make it gluten and soy free)
  • A few splashes of good red wine
  • salt, pepper
  • garlic powder
  • chili powder
  • mustard seed powder
  • fresh thyme
  • 1 cup chicken stock (or vegetable if making vegan)
  • optional: 1 cup quinoa + 2 cups water


1.) cover the bottom of a large pot in avocado oil. Heat the oil until it is glassy looking. Meanwhile, season the lamb with salt, pepper and garlic powder. Over medium-high heat, brown the lamb on all sides. Remove from the pot using tongs and place on a cutting board. Keep the brown bits, oil and flavor at the bottom of the pan! Cut the lamb into small cubes, about the size of the sweet potatoes.
2.) Add the onion to the pot and cook down until translucent, stirring frequently, about 3-5 minutes. Add in the garlic, stirring. Season with salt, pepper, garlic powder, mustard seed powder and a few dashed of chili powder. Stir to combine. Add in the potatoes and carrots and sautéed for 2-3 minutes until the potatoes start to get some color.
3.) add in the ketchup and soy sauce. stir to combine. Add in the tomatoes and stock. Bring to a boil.
4.) add in any other veggies (and quinoa + water, if using). Reduce heat to a simmer.
5.) Add in the wine and thyme and allow to simmer for ~30- 45 minutes or until the potatoes and carrots are soft and tender.


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