Simple Supper Friday: Smoky Beef and Lamb Stew


I am excited to announce my very first lamb recipe! The reason I’m so ecstatic is because I haven’t cared for lamb when I’ve tried it in the recent past. Granted, I’ve only tried its flavors in the form of lamb bone broth and slices of roast lamb deli meat. It was enough to turn up my nose though. Lamb isn’t something I ever ate growing up (it was never something my family bought, made or even ordered when we went out) and so, the broth and deli meat were my first experience with it. I really want to like it because it’s so readily available in Portland and usually always grass-fed, at least where I’ve seen it. Plus, it’s fun to have more meat options in my diet and in cooking.

I figured I’d do okay with lamb if I mixed it with some ground beef, and decided that a lamb sausage would probably go over even better, since it’s well spiced. So, I excitedly picked up a couple fresh Italian lamb sausages from one of our local co-ops and felt determined to like it. And guess what? I did like it…a lot! The recipe turned out phenomenal, and I couldn’t stop ooing and ahhing about it after every bite.

Note, I browned the lamb sausages first to make them easier to slice, but you could try skipping this step if you want. I didn’t want the sausage to fall apart and turn into grounds, so I opted for it. If you’re pressed for time, don’t worry about it.

* * * * * * *

On a separate note, I need to cut back a little bit on my blogging. Unfortunately, I don’t have a lot of extra time to dedicate to it right now and sometimes there’s just not enough time in the day. I have to prioritize accordingly and since my blog is strictly for pleasure and not school or work, it’s a little lower on the totem pole. Yes, it’s still important to me and so are all of you, but other things have to take precedence. With that said, I’m aiming to blog 2-4 days during the week versus 4 all the time. I’ll still be active on Facebook, so make sure you’re following me there. Thanks for understanding!

For the stew:

  • 1 Tbsp grass-fed beef tallow
  • 2 Italian grass-fed lamb sausages
  • 1/2 lb grass-fed ground beef
  • 2 cloves garlic, finely chopped
  • 1 small yellow onion, chopped
  • 1 Tbsp smoky spice blend from Practical Paleo (recipe below)
  • 1 cup chopped tomatoes (I like this brand)
  • 1 tsp apple cider vinegar
  • 2-3 Tbsp homemade bone broth or low sodium chicken broth
  • Sea salt to taste


  1. Melt tallow in a large skillet over medium heat. Add the lamb sausage and brown a few minutes each side. Once browned, remove from pan and set aside to cool (sausage may not be cooked all the way through yet, which is fine).
  2. To the same pan, add the onion and garlic, and saute for a minute over medium heat. Then, add the ground beef and break up with a wooden spoon or spatula. While the beef begins to cook, slice the cooled lamb sausage. Add to the pan with the beef and stir.
  3. Season to taste with sea salt and add the smoky spice blend. Mix well and then add the tomatoes, broth and apple cider vinegar.
  4. Reduce heat to medium low and continue to simmer until meat is cooked through and sauce thickens a bit.
  5. Serve over zucchini noodles, steamed kale or cauliflower rice.

Yields: 3 servings


For the smoky spice blend, courtesy of Practical Paleo:

  • 1 Tbsp chipotle powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp onion powder
  • 1/2 Tbsp cinnamon
  • 1 Tbsp sea salt
  • 1/2 teaspoon black pepper

Mix together and store in a jar or spice container.

Yields: 5 Tbsp of blend


11 thoughts on “Simple Supper Friday: Smoky Beef and Lamb Stew

  1. Naz (@CinnamonEats) April 26, 2013 / 12:18 pm

    It’s funny how if you didn’t grow up eating a certain food later on in life it’s hard to get adjusted to. I’m like that with pork. We hardly ever had it as kids, except for Christmas day at my aunt’s! Joe on the other hand grew up eating it all the time so since we’ve been together I’ve been eating pork more often but I don’t think it will ever be my favourite meat source, I’m still hesitant to cook it a lot of times. Lamb on the other hand apart from beef IS a favourite of mine, and probably because I grew up eating it… and of course Joe didn’t lol! So if you asked him he would say pork is his favourite!

    Anyway once you get more and more used to the taste of lamb and cooking it you should try this recipe…

    Oh and as for you needing time for other stuff, it’s completely understandable! You need to do what right for you in your life right now and if it means less blogging then so be it 🙂

    • paleoinpdx April 26, 2013 / 2:09 pm

      Thanks for understanding, Naz. I’m lucky to have a friend/follower like you 😉 Thanks for the recipe too, but it might be a while before I get there! Baby steps!

      • Naz (@CinnamonEats) April 26, 2013 / 2:10 pm

        No worries! And yes keep it on file for later… Promise you slow cooked lamb is worth it 🙂

    • Alexx May 12, 2013 / 2:54 am

      Aw Naz – Saw the track back to here on my WP report and there you are spruiking my lamb! Big thanks x

  2. Craving4More April 26, 2013 / 1:42 pm

    See…I knew you’d love it! Lamb sausage is one of my favorites, as you know. I’m so proud of you!

    • paleoinpdx April 26, 2013 / 2:08 pm

      I’m pretty proud of me too 🙂

  3. Mary Catherine April 27, 2013 / 12:09 pm

    Lamb is actually my all-time favorite meat! I am going to put this in the list of recipes to try!

    BTW — Your ring seems like its gorgeous!

    • paleoinpdx April 27, 2013 / 8:47 pm

      Thanks, I’m going to try to start incorporating lamb more into my diet, so hopefully it’ll continue to grow on me. I can definitely handle the sausage though!

      I posted a picture of my ring on my Facebook page yesterday. I’m not sure if you follow me on FB, but go take a look if you want to see it 🙂

  4. Elizabeth April 28, 2013 / 7:05 am

    This is timely for me since I just bought 10 pounds of pastured local lamb!! I will have to give it a shot.

    • paleoinpdx April 28, 2013 / 8:07 am

      Wonderful! That’s a nice little stock of meat to have on hand.

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