06/07/2026
Beet Lamb Stew
Takes about 2 hours
I’ve made Lamb Stew dozens of times in the past few years. And not a single pot was the same as the last one. The inspiration was Moroccan Lamb Stew from Mickey Trescott’s book The Autoimmune Paleo Cookbook. This book is one of best for describing how to gain control of your health when you can’t figure out what’s wrong. By eliminating many of the food allergens for a while and then adding them back, you can figure out how to feel better.
Ingredients:
2 Tbsp “goose butter” (fat off the top of home-made goose bone broth; or any other fat or oil such as lamb tallow, beef tallow, butter, “chicken butter”, “turkey butter”, coconut oil, avocado oil or olive oil) (lots of options in the fat you use)
2 pounds lamb stew meat, chopped into cubes
1 tsp ground allspice
1 tsp good salt (Celtic, Redmond, Himalayan)
1 red onion, chopped (yellow onion will also work)
2 double handfuls of shiitake mushrooms, coarsely chopped (optional but very good flavor)
1-2 cups goose bone broth (or turkey, chicken, beef, or lamb bone broth)
3-4 large beets, chopped (or 4 large carrots, peeled and chopped if you don’t have beets)
1 large fennel bulb, chopped with core removed
4 cloves of garlic, minced and allowed to sit for at least 10 minutes before putting in the pot
2 inch piece of ginger, minced
1 Tbsp apple cider vinegar
2 handfuls of green beans, cut into 3rds or quarters
2 small organic oranges, zested and juiced (blood oranges are best but they are seasonal)
5 dates, minced (optional)
2 cinnamon sticks, whole
1 tsp organic orange zest (oranges are optional although add a very good unique flavor)
1 tsp rosemary or 2 tsp thyme
1 handful of beet tops or spinach leaves, chopped (optional)
1 handful of fresh parsley, chopped (optional)
Heat the fat in a large skillet (preferably cast iron) over medium high heat. Brown the stew meat on all sides in batches and place in a large ceramic stew pot. Sprinkle the meat with salt and allspice as it browns. Add more fat to the skillet as needed.
Place the red onion and mushrooms in the skillet with remaining fat. Stir fry for about 5 minutes, then add to the stew pot along with the bone broth.
Add in remaining ingredients except for the orange zest, herbs, beet tops and parsley. Heat the pot on medium heat to a low boil, then turn down to a low simmer for about 1 ½ hours. Stir occasionally and add water if needed.
Add the orange zest, herbs and beet tops in the last 5 minutes of cooking.
Serves 4-6. Will store in the refrigerator for several days and freezes well. If you reheat it later, don’t be lazy. Use a small pot on the cooktop, not the microwave. It doesn’t take much longer to heat on the cooktop. The microwave destroys so much of the nutritional value of this wonderful stew.
