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- 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)
1. Season lamb chunks with salt and pepper.
2. In a large skillet over medium heat, melt
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.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.