I made this for our St. Patrick’s themed Book Club gather, but it can be enjoyed anytime of the year. I adapted this classic Irish Stew to make it paleo friendly! 🙂
ingredients:
gluten-free, non-gmo, soy-free, dairy free
Serves 6-8 // Pre time: 20 min // Cook time: 8 hours
- 1 tbsp olive oil
- 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
- 900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
- small bunch thyme
- 3 onions, thickly sliced
- 5 carrots, cut into big chunks
- 6 medium sweet potatoes, cut into big chunks
- 700ml lamb stock
- 3 bay leaves
- 1 large leek, washed and cut into chunks
- Grass-fed salted butter
seasonings
- himalayan salt
- ground black pepper
directions:
- Heat the slow cooker if necessary, then heat the frying pan. Place bacon in frying pan and sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
- Stir in the leek, and cook on High for 1 hr more.
- Stir in the butter, season and serve scooped straight from the dish.
Adapted from the BBC Good Food Blog
