Keto Lamb Stew is the perfect hearty stew recipe. It's made with lamb stew meat and large batches of veggies and is certain to be an unforgettable journey for your taste buds.
This Irish lamb stew is one of my favorite stew recipes. The best part is that you can make it easily in a skillet, ready to serve in no time at all. People tend to shy away from making lamb recipes, but recipes like this prove that they shouldn't! The key ingredients used in this recipe are great for a low-carb or keto diet, and you don't beat those bites of tender meat.
With a fast cooking time, this low carb lamb stew recipe makes a fast weeknight meal or an easy dinner anytime that you're craving it. This might be an older recipe that has been made for years - but it's still one of the best!
Speaking of hearty low-carb meals, be sure to check out my Keto Creamy Chicken Casserole as well.
For the full recipe and ingredient measurements, be sure to scroll to the recipe card that is listed below.
Lamb stew meat - Cut it into pieces that are small enough to be mouth-tender. You could also use ground lamb meat as well.
Olive oil - You can use coconut oil or avocado oil as well.
Salt and pepper - To taste.
Onion - Sweet onions are a great option. You could also use red onions or yellow onions.
Carrots - Dice them into bite-sized pieces. I like to cut them in circles.
Celery - Dice into smaller pieces.
Garlic cloves - You can use garlic powder, too.
Red wine - This is used to deglaze the pan.
White mushrooms - Portabella mushrooms would be delicious.
Beef broth - Stock or broth work well.
Rosemary - For flavor.
Xanthan gum - This is added at the end of the recipe to thicken up the stew.
How to make Keto Lamb Stew
Step One: Heat the oil in a skillet on medium high heat.
Step Two: Salt and pepper the lamb and then brown it in the skillet for 2 minutes per side. Remove and set aside.
Step Three: Add the vegetables and garlic to the skillet. Cook until soft.
Step Four: Add red wine to the pan to deglaze. Make sure to scrape up any browned bits.
Step Five: Put the lamb back into the skillet and add the broth and rosemary.
Step Six: Cover and simmer for 30 minutes. Stir in the xanthan gum. Simmer until thick.
Add more flavors - If you want more of a citrus taste, add a bit of tomato paste. You can also add in fresh parsley, other root vegetables, and even a cinnamon stick for creativity and deliciousness.
Use stock instead of broth - I'm a fan of using broth, but you can easily use beef stock or even veggie stock as well.
Add green veggies - This low-carb lamb stew is a great way to get the kids to eat more greens. Adding things like baby spinach or a bit of kale is never a bad idea. If you want to add other veggies, a diced red bell pepper is a great option, too.
Can I make this in an Instant Pot?
Sure! Just brown the meat and cook the vegetables as directed on the saute setting of your pressure cooker. Add the rest of the ingredients (except the xanthan gum) to the instant pot. Set it on high pressure for 10 minutes. Let the pressure release naturally. Stir in the xanthan gum.
What does deglazing mean?
Deglazing is basically a fancy word for scraping the browned goodness from the lamb meat off the bottom of the skillet. When you use the wine and a wooden spoon and deglaze the pan, that goodness gets put into the recipe for more flavor. Those browned bits add a ton of taste!
This works on basically any type of recipe that you've cooked in a skillet or pan on the stove over medium-high heat, so the next time that you see it referenced in a recipe, you'll know what it means.
Can I increase the amount of liquid used?
If you want to have this be a thinner stew, you can easily make that happen. All you need to do during your meal prep is to make sure that you have enough beef stock (or chicken stock) to thin it out.
This is similar to a beef stew recipe in terms of looks and ingredients, which means that you can add more liquid to the mixture anytime that you want.
Do I need to use ground lamb meat?
Nope, you don't have to at all. You can easily use bite-sized chunks of lamb meat. I like to have the texture of the meat and the earthy vegetables to be about the same size for consistency, but that really comes down to your personal preference. No matter what texture or size you use, it's going to make the perfect meal.
- 1 lb lamb stew meat
- 1 tablespoon olive oil
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1 small onion (½ chopped and ½ minced)
- ¼ cup carrots sliced
- ¼ cup celery chopped
- 3 cloves garlic chopped
- ½ cup red wine
- 6 white mushrooms sliced into chunks
- 2 cup beef broth
- 1 teaspoon rosemary
- ½ teaspoon xanthan gum
- Heat oil in a skillet to medium high.
- Season the lamb with salt and pepper.
- Brown the lamb in the skillet for 2 minutes per side. Remove the lamb and set aside.
- Add the onions, carrots, celery, and garlic to the skillet. Cook until softened.
- Deglaze the pan with the red wine.
- Add the lamb back to the skillet and add the beef broth and rosemary.
- Cover and simmer for 30 minutes. Stir in the xanthan gum. Simmer until thickened. Serve.
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