Lamb Stew

Lamb Stew

Ingredients

  • 2–3 Lbs boneless lamb shoulder cut into 1" chunks or buy lamb stewing meat
  • salt and pepper to taste
  • 1 Tbsp coconut oil BSP. COCONUT OIL
  • 1 Cup pearl onions (fresh or frozen) 
  • 3 Cups +1 Cup beef broth
  • 2 Cups button mushrooms cut into quarters
  • 2 cups carrots diced
  • 1 sprig thyme
  • 2 bay leaves
  • 1⁄2 Cup tomato sauce
  • 1 1/2 tsp tomato paste
  • 1 tsp salt
  • 1/2 tbsp fresh cracked pepper
  • 1 Cup peas (fresh or frozen) 

Directions

DIRECTIONS

1. Season lamb chunks with salt and pepper.

2. In a large skillet over medium heat, melt

coconut oil.

3. Sear lamb chunks until golden brown. Transfer to crockpot.

4. Add all remaining ingredients to crockpot except peas and 1 cup broth.

5. Deglaze skillet using reserved cup broth, scraping bits from bottom of pan. Pour into crockpot.

6. Cook 6-8  hours on low. Meat should be falling-apart tender.

7. Remove thyme sprig and bay leaves.

8. Add peas 5 minutes before serving so color of peas stays nice and bright.

Serves 4-6

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