Lamb & Rosemary Stew
Lamb stew simmered with aromatic herbs, vegetables, and red wine—naturally thickened through reduction for full flavor.
Ingredients
6 oz lamb stew meat (shoulder or leg), cut into chunks
1 Tbsp butter or tallow
Salt and pepper, to taste
2 Tbsp onion, diced
2 Tbsp celery, diced
2 Tbsp carrot, diced (or sub zucchini for lower carbs)
1 clove garlic, minced
¼ cup dry red wine (optional but adds flavor)
½ cup beef broth
½ tsp fresh rosemary (or ¼ tsp dried)
¼ cup mushrooms, sliced
Macronutrients:
Protein: 38g
Fat: 32g
Carbs: 6g
Preparation
Heat butter or tallow in a skillet over medium-high heat.
Season lamb with salt and pepper. Add to the skillet and sear for 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, add onion, celery, carrot (or zucchini), and garlic. Sauté for 3–4 minutes, until softened and fragrant.
Deglaze the pan with red wine (if using), scraping up browned bits. Simmer for 1–2 minutes to reduce slightly.
Return the lamb to the pan. Add beef broth and rosemary. Bring to a gentle simmer.
Cover and simmer on low heat for 25 minutes, stirring occasionally.
Add mushrooms and simmer uncovered for 5–7 more minutes, allowing the liquid to reduce slightly and concentrate. The stew will thicken naturally as it reduces.
Taste and adjust salt and pepper before serving.
SATURDAY 250705