Stew season has officially arrived. Beef stew is usually the first recipe that comes to mind when we think of feeding ourselves and our families on colder days and longer nights, yet there are times in life when it is good to be uncommon. Now is the time to embrace our differences and toss out the onions and the carrots – save the latter for Paleo carrot cake, and make room for sweet potatoes and red bell peppers.
As your stew-simmering skills grow, so will your appetite. Lamb is an excellent source of red meat that contains numerous vitamins and minerals, gaining bonus points for it being grass-fed. Nutrients such as zinc, iron, selenium and B12 are all well-stocked in lamb meat, which can be a wonderful thing if you are lacking any of the aforementioned. When combined with a source of vitamin C, the iron absorption may be increased, so be sure to squeeze some fresh organic lemon juice on your stew before diving in. The lemon will accentuate the overall flavor of this hearty dish.
While you can cook this on the stove top in about an hour, know that you may also use your slow cooker for more tender bites of lamb. There need not be a great science behind it, eating diversely is positively beneficial for your body, so if you have yet to eat a tasty lamb dish, think grilled ginger lamb chops today, and imagine lamb stew with roasted bell peppers and sweet potatoes for tomorrow.
Lamb Stew With Roasted Bell Peppers And Sweet Potatoes Recipe
Protein: 48g / %
Carbs: 21g / %
Fat: 29g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lb. lamb shoulder, cubed
- 14 oz. diced tomatoes
- 2 sweet potatoes, chopped
- 2 red bell peppers, chopped
- 2 tbsp. fresh chives, minced
- 2 tbsp. fresh basil, chopped
- 4 cloves garlic, minced
- 3 tbsp. coconut oil
- Cooking fat
- Sea salt and freshly ground black pepper
- Preheat oven to 400 F.
- In a large bowl combine the chopped sweet potatoes and bell peppers. Drizzle with melted coconut oil and mix.
- Place on a baking sheet and put the vegetables in the oven. Roast 40 to 45 minutes or until potatoes are soft.
- Melt some cooking fat in a skillet over medium-high heat.
- Brown the lamb on all sides, about 2 to 3 minutes. Add the garlic and diced tomatoes, then cover.
- Simmer on low 40 to 45 minutes.
- Uncover and stir in the roasted potatoes and bell peppers.
- Season to taste and cook another 5 minutes.
- Sprinkle with fresh chives and basil before serving.