Now that it's officially fall (happy autumnal equinox everybody!), it's time for soups, stews, squash, pumpkin, root vegetables, teas, cinnamon, and general coziness. This lamb stew is the perfect way to welcome the changing leaves and chilly nights of fall. Soups are a great way to get your protein and vegetables all in one package, and there's nothing more nourishing than a homemade soup simmered in gut-healing bone broth, with lots of anti-inflammatory spices. And, of course, no soup is complete without some kind of starch, whether it be sweet potato (my personal favorite, and the star of this stew!), white potato, peas, squash, or some other root veggie. In this stew, the sweet potato becomes deliciously soft and mushy, and almost becomes part of the broth (which is why the picture looks a little--let's just say it tastes WAY better than it looks!).
- 1 tbsp coconut oil, avocado oil, tallow, or ghee
- 1 onion, chopped
- 2 stalks celery
- 3 medium carrots, peeled and diced
- 2 cloves garlic, chopped
- 1 lb grass-fed/pastured lamb stew meat, cut into 1 inch cubes
- 2 sweet potatoes, peeled and roughly chopped
- 1 cup brussels sprouts, halved (you can substitute or add almost any other vegetable; broccoli, cauliflower, kale, zucchini, etc.)
- 1 cup peas (I used frozen)
- 14 fl oz beef bone broth (I used Epic's beef jalapeño bone broth), or vegetable broth
- 7 fl oz water
- 1 bunch parsley (do NOT chop)
- 1 to 2 tbsp paprika (depending on how much you like paprika!)
- 1 tbsp cumin
- 2 tsp garlic powder
- Pinch cayenne pepper
- Pinch coriander
- Sea salt, to taste
- Black pepper, to taste
1. Using a large soup pot or dutch oven, heat the cooking fat on medium/high heat.
2. Once the fat has melted, add the onion, celery, carrots, and a pinch of salt. Let cook, stirring frequently, for about three minutes. Then add the garlic, and stir for thirty seconds or so, until fragrant.
3. Sprinkle the lamb with salt and pepper, and then add it to the pot. Stir well and let the meat brown for another three minutes.
4. Add the sweet potatoes, brussels sprouts, and peas. Pour broth and water over, then add the spices. Stir well. Set the heat to high and bring the soup to a boil.
5. Wrap one piece of parsley around the bottom of the stalks so they stay together (or use cooking twine). Place the bunch on top of the soup. Don't stir it in; just let it sit on top the entire time so the flavor gets in without you having to eat a bunch of parsley leaves.
6. Once the water is boiling, put the lid on (being careful not to disturb the parsley bunch) and turn the heat back down to a low simmer. Stirring occasionally, let the soup cook for about two hours, or until the lamb and vegetables have reached their desired softness. Remove the parsley bunch and serve!