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Lamb Stew with Mushrooms and Red Wine

Lamb Stew with Mushrooms and Red Wine

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Years ago, I fell in love with a lamb stew recipe from cookbook author, Ivy Manning. Her recipe for Guinness Irish Stew became one of my March menu staples. I’ve made her recipe, overflowing with tender cubes of lamb and a medley of roasted root vegetables, nearly every year since she originally published it on her blog. But after my Hashimoto’s diagnosis, when I pulled the sheet out of my recipe binder, I had to pause. Beer and flour were two of the key ingredients. Both contain gluten.

When it comes to pursuing a thyroid-friendly diet, gluten is the #1 no-no. The gluten-thyroid connection is so strong that many experts recommend across-the-board gluten elimination for anyone with an autoimmune thyroid condition like Graves’ or Hashimoto’s.

Avoiding gluten is important because the molecular protein structure is nearly identical to that of the thyroid. Eating it can trick the immune system into triggering and worsening its attack on the thyroid gland. Gluten also increases intestinal permeability, which is linked to autoimmune disease. (Source: “The Gluten, Gut, and Thyroid Connection” by Dr. Amy Myers)

As I scanned the list of ingredients in Ivy’s recipe, I decided to figure out a way to renovate this beloved family favorite in a way that we could eat without guilt, compromise, or side effects. I couldn’t be happier with the results. Enjoy!

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Thyroid-healthy Highlights:

 

Lamb Stew with Mushrooms and Red Wine

Lamb Stew with Mushrooms and Red Wine

Yield: 6
Author: Ginny Mahar
Prep time: 30 MinCook time: 1 H & 20 MTotal time: 1 H & 50 M
Gluten-free, Dairy-free, Paleo, Low-Carb

Ingredients

  • 3 lb. lamb leg, trimmed and cut into 1-inch cubes
  • 4 tablespoons healthy cooking fat of choice, divided 
  • sea salt and freshly cracked pepper, to taste
  • 1 med. yellow onion, diced
  • 4 med. carrots, divided
  • 2 cups sliced cremini mushrooms
  • 1 cup dry red wine, like cabernet
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary, crushed with mortar & pestle
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 4 cups beef bone broth (1 quart)
  • 1 small bulb fennel, diced
  • 1 med. parsnip, peeled and diced
  • 1 large celery root, peeled and diced
  • 2 tablespoons arrowroot powder
  • 2 tablespoons water

Instructions

  1. Preheat oven to 450 F.
  2. In a large, heavy-bottomed soup pot, melt 2 tbsp. cooking fat over medium-high heat. Add lamb, sprinkle with salt and pepper, and brown on all sides. Remove lamb from pot with a slotted spoon, and set aside.
  3. Add onion, 1 carrot (peeled and diced small), and mushrooms to cooking juices in pot. Cook stirring over medium-high heat, 5 to 7 minutes or until softened.
  4. Add wine. Bring to a boil, scraping any browned bits from bottom of pan. Let bubble until wine is reduced by half.
  5. Add tomato paste, anchovy paste, bay leaf, herbs, and broth. Bring to a boil, reduce heat, cover and simmer over medium-low heat, 45 minutes or until meat is tender.
  6. Meanwhile, on a large, rimmed baking sheet, toss remaining 3 carrots, fennel, parsnip, and celery root with remaining 2 tbsp. cooking fat (melted if necessary), sea salt, and freshly ground pepper, to taste. Place in oven and roast 20-30 minutes or until tender and brown in spots.
  7. Once lamb is tender, add roasted veggies to stew. In a small cup combine arrowroot powder with 2 tbsp. water, and whisk with a fork until smooth. Add arrowroot slurry to stew and bring to a simmer until broth has thickened. Taste and adjust seasoning with sea salt and freshly ground pepper, and enjoy!

Nutrition Facts

Calories

699.46

Fat (grams)

37.86

Sat. Fat (grams)

15.71

Carbs (grams)

13.64

Fiber (grams)

2.99

Net carbs

10.64

Sugar (grams)

4.28

Protein (grams)

61.69

Sodium (milligrams)

1388.19

Cholesterol (grams)

211.62
 
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