This is a delicious dinner that I guarantee everyone will enjoy, Paleo or not!
Traditionally Irish stew includes potatoes but I left out this and had mine with mashed sweet potato instead.
It can be cooked in the stew either in chunks if desired.
This type of meal benefits from cooking for as long as possible to allow the meat to tenderise. This means you can use cheaper cuts of meat or even lamb chops and still get the same great result. I only had time to cook for 2hrs yesterday but it was till fine. You can also cook on the stove if you do not have a crockpot, but stir frequently. Please note: I am referring to what some may call a "dutch oven" rather than the crockpot many use. Likewise you can use a crockpot either - we just do things different here and I prefer the taste!
Ingredients
Feeds 2
300g lamb chopped into bite size pieces
3 x cloves garlic sliced
1 x medium onion chopped
3 x carrots sliced
Pepper
1 tbs Mixed dried herbs - Rosemary, basil, marjoram, thyme
1 tbs Dried Parsley
1 x litre chicken stock
2 x tbs olive oil
Preheat oven to 180C (reduce heat to about 140C if you are cooking slowly for more than 2hrs, you may need to add more stock intermittently)
Heat your crockpot on the stove and add 1tbs of the olive oil.
Add onions and garlic and cook until they start to colour, remove from pan and set aside.
Add remaining oil to pan and add the lamb. Brown well as this will help to add to colour of sauce.
Return onions and garlic to the pan and add the herbs and peppers.
Add hot stock and bring to the boil.
Add carrots, cover with lid and place in the oven.
Serve in bowls with mashed cauliflower or sweet potato.
Yummy and great for the incoming Autumn evenings.
If you have leftover stock keep it and drink it as a nourishing drink!
