I have my suspicions as to why, but I always feel down at the start of a New Year. My brother died of cancer a couple of weeks before Christmas, 2008 and his Birthday would have been on the 5th January. As if that isn’t enough, a friend of ours lost her own battle with this cruel disease just two days ago so I’m thinking I have every right to feel slow, reflective, unexcited and generally bleh right now.
I need to confront another reason for feeling down in the dumps, and that’s my incompatible relationship with sugar. I’m not talking about refined sugar, because I gave that up over a year ago. I mean the likes of honey, dates etc … they’re all sugars as I’m sure you know. But Christmas makes one reach for treats rather than liver, and as I’ve just said, sugars and I are not meant to be! Actually I feel another Whole30 coming my way, but I just need to get a couple of recipes under my belt first. There’s an exciting project up my sleeve you see!
Our New Year has started with resolutions. A rarity as it happens, because I gave up making those years ago. Let’s face it, they never get kept do they? This time, though, it’s all arranged. Testing! That’s what the resolution is, appointments for all four of us are booked with a Functional Practitioner, we’ll have comprehensive lab work done and take it from there. Have you done this I wonder? We’ve had certain bits and bobs done, food sensitivities (no real surprises), hair analysis for heavy metals (riddled) for instance, but to be honest we’ve always prioritised the children and gone without as a result.
So whilst I ride out the January blues, I’m taking comfort in warming stews and this one is really helping out on that front. Oh, how I love lamb!
lamb stew with butternut, apples and ginger
be sure to choose firm apples for this stew or else they will turn to mush.
(serves 4)
Print the recipe here
1 kg lamb stewing meat, cut into 1+1/2 inch chunks
1 tbsp solid fat (I use lard)
1 medium onion, thinly sliced
2 stalks celery, chopped
2 tsp ground ginger
2 tbsp sage leaves, finely chopped
1/2 (700g) butternut squash, peeled and cubed
3 cups (750ml) beef or lamb bone broth
2 large firm apples, such as granny smith or golden delicious, cored and sliced
Preheat oven to 300F / 150C
For tips on successful browning, please refer to this post.
If you buy nicely marbled meat, there shouldn’t be any need to put fat in the pan before you sear, however feel free to add a small amount of solid fat if you think it necessary.
Heat a large heavy based lidded casserole (Dutch oven). Brown the meat in batches (see above), removing with a slotted spoon onto a plate and set to one side. Once the meat is browned and removed, add the tbsp of fat and then the onion and celery to the casserole. Turn the heat right down and sweat the veggies for 5 minutes or so until softened slightly. If, at any point, your pan is a little over brown and parched, a tbsp water will help release the sediment, so quickly scrape it off and incorporate into the onions before the moisture is evaporated.
Next, stir in the ginger and cook one minute more. Add the browned meat, together with the remaining ingredients, except the apples, and mix well, making sure the meat is covered by the liquid. Turn the heat up to a simmer, put the lid on and place into the oven.
Cook for 2+1/4 hours, or until the meat is beautifully tender. Add the apples and cook for a further 15-20 minutes.
Serve with garlic cauliflower mash.
Want to cook this recipe on an Instant Pot? This recipe has been adapted, printed in, and featured on the cover of The Paleo AIP Instant Pot Cookbook.
This stew looks and sounds beyond delicious! I could eat it for my breakfast – right NOW! Thank you!
I’m laughing at the ‘liver vs sugar’ bit. I finally caved last week and bought a tin of GF cookies. Awful. But the holiday season sure wakes up the treat-monster.
I hope your New Year eases into smooth sailing, peace for your heart, and powerful new knowledge to continue to heal your family.
Thank you for your lovely comment Dale, I feel positive that we shall find a smoother road to journey on 🙂
Naughty you for buying GF cookies 😉 , I hope your ‘treat-monster’ has been put to bed now!!
Wishing you and your family a healthy 2015.
I have had an aversion to stew since I was a child, this was probably the only thing that Mum cooked that I did not ever like (still ate it though) with her being a trained Cordon Bleu chef. They were always watery and the carrots were big and round (probably why I only ever julienne carrots now) but after buying a slowcooker last year I have been making more and more “stews”, quite often the veggie sauce is blended into a smooth sauce which is also what my 18 year old prefers.
This one sounds so simple and flavoursome so going to give it a go and as I’m allergic to beef and pork I am always on the lookout for new lamb recipes.
And I too am a bit of a sugar monster and I made myself a selection of AIP sweet treats for Christmas, well the family had their chocolates didn’t they?! But my inflammation went up and intermittent joint pain was starting again and I’ve put it down to these sweet treats as the body is back to normal 3 weeks after the goodies were finished. Just have to accept that these sweet treats really will be a weekly treat from now on. And what a thing for me to be saying as I consider myself a baker. I just bake for others now.
At least you acknowledge that this is a bad time of year for you and can be worked through. Hope your 2015 improves and the testing sets you on new exciting pathways
Thanks for that Amanda, the affects of sugar are quite powerful I admit. I really need to do another Whole 30, I felt amazing after doing that last September and I had no sugar cravings by the end of it. Then I had a couple of sweet things and the slippery slope opened up!
Wishing you an inflammation free 2015!
This stew is dangerous! Thank you so much for sharing – I loved this recipe. I had never browned meat before but your instructions were clear and easy to follow. The stew itself had a lovely complexity of flavour and was very comforting. I love savoury dishes with an element of sweetness so this was right up my alley and has been accordingly added to my ‘favourites’ folder. Thank you for sharing your wonderful recipes.
Hi Alexandra, so pleased you loved it .. and it made the ‘favourites’!! 🙂
Browning the meat adds loads more flavour than otherwise, so I’m glad you found that bit straightforward. Have a great week!
Hi Kate, you comment, ‘sugars and I are not meant to be’ rather resonates with me. I can’t figure out just why when I eat something with honey or fruit in it I’m often left feeling tense and disconnected, irritable and emotional, and can think of little else besides eating more sweet food, and then it starts to snowball. When I cut honey and fruit out entirely I find don’t need to eat sweet things at all and I feel grounded, but every now and then I see something gorgeous looking that I’d like to try, hoping the effects will be different, but it’s always the same thing. Could you shed any light on why I might have such trouble with these foods?
I discovered your blog today and am just so delighted with the beautiful recipes, especially the stews! I can’t wait to make them. Thank you!
Hi Kirsty, you likely have leaky gut/candida/blood sugar issues which all cause a range of symptoms, including the ones you describe. A brilliant book to read is The Paleo Approach by Dr Sarah Ballantyne (http://astore.amazon.com/heafameat-20/detail/1936608391), it’s a huge volume packed with all sorts of good information, simply described so that everyone can understand.
And thanks for the comment about the stews, I hope you enjoy them 🙂
Have you been tested for SIBO? That could also cause some of your symptoms!
My family absolutely loved this stew! I’ve made a ton of soups and stews and this is definitely at the top of the list of the most delicious. A new family favorite! Thanks for sharing
That’s great to hear, and it’s my pleasure to share. Thanks Courtney! 🙂
I made this this weekend with beef stew meat and doubled the recipe in the Instant Pot and it turned out delicious! So warm and comforting with excellent flavor. Thank you for sharing this recipe!
It’s a pleasure and yum, that sounds so good. Thanks for letting me know Marissa 🙂
Thank you for this lovely recipe. I made it tonight and the whole family loved it. My daughter says it is one of her new favourites.
That’s so lovely to hear Bonnie, thanks for letting me know 🙂
This recipe looks beyond amazing! I don’t have a dutch oven, though. Do you think I could make this in a cast iron skillet? Or crock pot?
Thanks!
Thanks Jules 🙂 . You can use a crock pot by all means. The skillet isn’t such a great idea, stews need covering securely or the liquid and flavour will evaporate.
Thank you so much for this delicious recipe! We just had it for breakfast and thoroughly enjoyed it now that the fall nip is in the air. 🙂
It’s my absolutely pleasure Lori, thanks so much for letting me know. I’ve not had this for breakfast before but I can well imagine it would be a great start 🙂
I just tried this recipe as part of OAMM. It was realllllly good! I have quite a few lamb stew recipes and this might just be my favorite. I also used Umpqua Valley lamb which is grass fed and sustainably raised. Helps to have great ingredients too. Thanks!
That’s lovely to hear Carrie, thanks for letting me know. I agree, having great ingredients makes the recipe even tastier (not to mention nutritious!) 🙂
I am allergic to apples. Could you suggest an alternative? Would hard pears work?
Hi Susan, pears would be just fine. 🙂
Made this for dinner tonight. Serviced it over the cauliflower mash. Hubby is not AIP but he declared it delicious! Definitely going on the serve again list.
What great news, thanks for the feedback Cheryl 🙂
Absolutely delicious!!!
But I think I had some considerable trouble later that night and the next day and I’m pretty sure now that it was the onion and garlic which I haven’t had for probably at least 6 months. I tried another dish with just garlic for the first time a few weeks ago and also had trouble.
I have been wanting to make each and every dish on your lovely site for so long after a year of among other things, very plain food, Physician’s Elemental Diet and herbs for SIBO for which I tested low positive. But I wonder: What would the stews be without onion or garlic?
Can something be substituted. or could it just be eliminated. or should I just wait until I can make it just as it is written? Because it is truly wonderful just as written.
Best wishes,
Christine
Hi Christine. Sorry to hear you had trouble with the onions/garlic, they are difficult for a lot of people to digest as they are high in FODMAPS. I would leave out the onions/garlic and use the green part of a couple of thinly sliced leeks instead. I suggest leaving out the apples too. It’s still going to be delicious, and I’m sure you’ll find it much easier on the gut 🙂
Hi Kate.
So good to hear from you! Your knowledge of food and consequently your ability to cook with flexibility for a variety of conditions is awe inspiring! So is your encouragement!
I didn’t know about FODMAPS. So I went to your recipes to find all of the ones that complied and came to the Roots and Herbs recipe. Here was a treasure trove of links to articles with information I intend to study as soon as the fog clears!
I so value your help!
Best wishes,
Christine
Hi Christine, happy to help. Here’s another great resource – Allison Siebecker is a SIBO expert, and I’m sure you’ll find her site highly useful.
Best wishes 🙂
It looks like a great resource! Thank you!