One Pot Bacon Braised Lamb Stew
- 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
- 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.
Add more broth or water to adjust thickness of stew. Feel free to add more or less salt as well.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week