When you think of stews, you probably think meat and potatoes. But sub the potatoes for some yams, and you’ve got a hearty paleo feast. The yams can get a bit mushy if you’re not careful when stirring, but I think it adds to the charm. The star of this tasty dish is the melt in your mouth tender lamb.
- 2 1/4 lbs boneless lamb shoulder, cut into 2” cubes
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 1 onion, cut into large chunks
- 1 yam / sweet potato, cut into large cubes
- 1.5 cups beef stock
- 3 carrots, diced
- 1/2 cup white wine
- 1/2 bunch parsley
- 1 bunch chives
- 1 Tbsp honey (optional)
- 1 bay leaf
- beef tallow
1. Salt and pepper the lamb.
2. In large pan, brown lamb in beef tallow. Place browned meat in large pot.
3. Add more fat to the pan if needed, then add the garlic and chopped onion. Sauté until starts to brown. Deglaze frying pan with water and transfer onions and garlic to the pot.
4. Pour beef stock into pot and add honey. Cover and cook on gentle boil or 1.5 hours.
5. Add carrots, onions, yams, chives, bay leaf, parsley, and wine.
6. Reduce heat and simmer for approx. 20 minutes until vegetables are cooked.