I am excited to announce my very first lamb recipe: smoky beef and lamb stew! The reason I’m so ecstatic is because I haven’t cared for lamb when I’ve tried it in the recent past. It isn’t something I ever ate growing up and nobody in my family ate it either, so I really haven’t had any experience with it.
I figured it’d be better if I mixed the lamb with some ground beef and decided that a lamb sausage would probably be that much better, since it’s well spiced. So, I picked up a couple fresh Italian lamb sausages from one of our local co-ops and felt determined to like it. I did like it too! The recipe turned out phenomenal and I couldn’t stop raving about it after every bite.
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.
Smoky Beef and Lamb Stew
For the stew:
- 1 Tbsp grass-fed butter, ghee or coconut oil
- 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
- Melt butter, ghee or coconut oil 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).
- 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.
- Season to taste with sea salt and add the smoky spice blend. Mix well and then add the tomatoes, broth and apple cider vinegar.
- Reduce heat to medium low and continue to simmer until meat is cooked through and sauce thickens a bit.
- 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