Spring Vibes + Lamb Vegetable Stew (AIP/Paleo)
I’m quiet today and don’t have all that much to say.
I had a really tough couple of days this past week. Life is so weird and unpredictable. Sometimes, a big bowl of comfort is all you need. After seeing a picture of lamb stew, I could not get it off my mind. So I headed to the grocery store, to get all the best fixings for a spring inspired stew that I could think of.
I found these beauties whilst shopping at a local, organic produce shop near my house. They remind me of pretty pastel Easter eggs. Perfect timing. I had never tried a radish until a couple of days ago. They’ve got a spicy little kick to them!
When I got home from the store, I spotted these gorgeous little flowers right outside our house – they must have just bloomed; I couldn’t resist trimming off a little blossom to place on our kitchen table. Flowers make me so happy.
Rainbow Chard is undeniably beautiful and I wanted to incorporate it into the stew because chard is so spring – am I right? I always seem to ignore chard but have recently been reminded that it is a powerhouse veggie, stock full of important elements and minerals.
I trimmed the leaves off of the radishes and gave them to my bunny, Puff, to munch on. I piled the radishes in a cute little bowl and put them on display, along with my flowers and a couple of feathers I got at the farmer’s market last weekend. Makes for a cute little centerpiece.
After a little bit of chopping and grooving in the kitchen, the stew was done. It is totally not one of those soups that has to cook for hours. With tons of happy spring vibes, I sat down to a healthy and light bowl of vegetable lamb stew. Delicious. My favorite part was definitely the addition of the kale and cabbage.
Lamb & Spring Vegetable Stew
+ 1 pound lamb stew meat
+ 3 tablespoons F.O.C. (fat of choice: coconut oil, tallow, lard, ghee, etc.)
+ 1 yellow onion, diced
+ 1.5 cups carrots, chopped
+ 5 stalks celery, chopped
+ 6 cloves garlic, diced
+ 6-8 cups stock (chicken/beef/veggie)
+ 1.5 cups fingerling potatoes (use sweet potatoes for AIP), quartered
+ 1 cup crimini mushrooms, quartered
+ 2-3 cups small savoy cabbage, shredded
+ 4-5 cups swiss chard/rainbow chard, shredded
+ S&P to taste
+ Chopped parsley to garnish (optional)
+ Lemon slices to garnish
1. In a large pot, heat 2 tablespoons of fat over medium heat. Once the bottom of the pot is hot and the fat has melted, brown the lamb. Once the lamb has browned, remove from the pot and drain in a strainer. You can leave the meat juices left from the lamb in the pot.
2. Next, add another tablespoon of coconut oil and let it melt. Once it has melted, add diced yellow onion, chopped carrots, chopped celery, diced garlic and cook over medium heat until softened and fragrant.
3. Once onion/carrot/celery/garlic are softened and fragrant, add potatoes to the pot and let cook for five minutes. After five minutes add the lamb and broth. Cover and bring to a boil. Once stew has reached a boil, turn to low. Let it simmer for about ten minutes or until the potatoes are cooked through.
4. Once the potatoes are totally cooked through, add the mushrooms, shredded cabbage and shredded swiss chard. Cover with lid. Continue to simmer pot on low for an additional 5-10 minutes or until mushrooms/cabbage/chard has softened into the stew.
5. Remove from heat. Season with salt and pepper. Serve garnished with fresh parsley and a slice of lemon.