One Pot Bacon Braised Lamb Stew

One pot Bacon Braised Lamb Stew! This healthy gluten free Lamb stew is PACKED full of flavor! And I promise it’s easy! Let’s just say the bacon and lamb combo together do wonders. As do the veggie packed nourishment. Great for family dinners, freezer friendly, and paleo friendly.

20 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	9839
Fat:	101 g
Carbohydrates:	2088 g
Protein:	297 g
Calculated per serving.

by Cotter Crunch

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Serves: 6

Ingredients

2 oz 2 oz 2 oz Bacon, Raw, strips
2 Tbsp 2 Tbsp 2 Tbsp Tapioca Starch, or other gluten free flour/starch of choice
1.5 lb 1.5 lb 1.5 lb Ground Lamb, or chopped lamb or lamb loin
0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, or to taste
1 cup 1 cup 1 cup Onion, chopped
0.5 tsp 0.5 tsp 0.5 tsp Garlic, minced (or about 1 clove)
3.5 cups 3.5 cups 3.5 cups Chicken Stock, free range, organic, or vegetable stock (gluten free)
0.5 tsp 0.5 tsp 0.5 tsp Honey, Granulated, or sugar (Optional)
1 cup 1 cup 1 cup Carrots, chopped
1 cup 1 cup 1 cup Celery, chopped
0.25 tsp 0.25 tsp 0.25 tsp Thyme, dried
2 cups 2 cups 2 cups Potatoes, White, chopped (use sweet potato for paleo option)
0.25 cup 0.25 cup 0.25 cup Wine, White, omit if paleo
1 whole 1 whole 1 whole Bay Leaf

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make sure all your veggies are chopped. Set aside.
Next place bacon strips in a large stock pot. Cook .
Drain half the bacon grease out keeping the other half in the pot. Save 1 tbsp of the bacon fat for later on.
Crumble or chop the bacon into smaller pieces. Set aside.
Next coat your lamb with gluten free flour and add this to your pot with bacon grease.
Brown your lamb in the pot with the bacon fat cooking until lamb looks tender and more brown. About 5 minutes.
Drain fat but be sure to leave at least 1/4 cup in the pot with the lamb.
Next add your pepper, salt, onion, and garlic to the pot with the lamb.
Saute till onion begins to become golden.
Next, if you have any bacon fat left that you drained out at the beginning, add it back into the pot (it adds more flavor but is optional) to the garlic-onion mixture.
Add your bacon pieces, stock, and sugar/ honey. Cover and simmer for 45 minutes.
Add your carrots, celery, potatoes, white wine, and bay leaf and thyme.
Stir and simmer again covered for 20 minutes or until vegetables are tender.
Season with salt and pepper to taste.
Remove bay leaf once ready to serve.