This hearty keto lamb stew is packed with fork-tender lamb, turnips and mushrooms in a savory broth, and it's made in the slow cooker or Instant Pot with about ten minutes of hands-on work. With 27g of protein and just 4g net carbs per serving, it's a high-protein, low carb bowl that will keep you full all evening.
This post may contain affiliate links.
A meat stew made in the slow cooker is one of those recipes that you think is going to be low carb, but it can be deceptively high. That's usually down to the starchy root vegetables, like potatoes and carrots, that go into a traditional stew. Not every vegetable stands up to low and slow cooking, though, so you need to choose your alternatives wisely. Enter... the turnip. It isn't a glamorous vegetable, but I've used it successfully many times before, like in my Turnip Fries and to add bulk (but not many carbs) to my Butternut Squash Hash.
Turnips work really well in this lamb stew, and I've also added mushrooms, because I love the way they get more deeply savory the longer they cook. If you're eating very meat-heavy and searching for a carnivore turnip recipe, this one fits the bill nicely: it's mostly lamb and broth, with turnips standing in for the potatoes and only a handful of other ingredients.
Key Ingredients & Substitutions
- Lamb. Look for boneless lamb stew meat, which is usually cut from the shoulder or leg. Shoulder is my favorite here: it has enough fat and connective tissue to turn meltingly tender after a few hours, where a very lean cut can go dry. If you can only find a bone-in shoulder, cut the meat off the bone into 1-inch chunks and trim away any large pieces of hard fat.
- Turnips instead of potatoes. This is the swap that makes the stew low carb. Turnips hold their shape during long cooking and soak up the broth just like potatoes do, for a fraction of the carbs. Peel them and cut them into chunks about the same size as the lamb so everything cooks evenly. Rutabaga or radishes work too, though rutabaga is a little higher in carbs.
- Mushrooms. Regular white or cremini mushrooms add a lovely savory depth. Slice them or cut them into quarters so they don't disappear into the sauce.
- Beef broth. A 14-ounce can of beef broth gives the stew its rich base. Homemade bone broth is even better if you have some in the freezer (here's why I love bone broth on a low carb diet). Choose a low sodium broth if you want more control over the salt.
- Onion powder and garlic paste. These keep the prep fast and the carbs down. You can use 2 minced garlic cloves in place of the paste.
- Xanthan gum (optional). Flour is the usual stew thickener, but just a pinch of xanthan gum thickens the broth with no added carbs. A little goes a long way, so add it sparingly.
How to Make Keto Lamb Stew
Start by adding the boneless lamb, the peeled and chopped turnip, and the sliced or quartered mushrooms to your slow cooker or the inner pot of your Instant Pot.
Next, pour in the beef broth and add the onion powder, garlic paste, salt and pepper. Give everything a good stir.
Cook on High for 3 hours or Low for 6 hours. When it's ready, the lamb will be super tender and the turnips cooked through. Taste the broth and add more seasoning if it needs it, then use a slotted spoon to transfer the lamb and vegetables to bowls and spoon some of the sauce over the top. Finish with chopped fresh parsley.
Helpful Tips
Brown the lamb for extra flavor. You don't have to, and the stew is delicious without it, but searing the lamb in a hot pan (or on the Instant Pot's Sauté setting) for a few minutes before it goes in adds a deeper, roasted flavor. Pour a splash of the broth into the pan afterward and scrape up the browned bits so none of that flavor is wasted.
Cut everything the same size. Aim for roughly 1-inch chunks of both lamb and turnip. Bigger turnip pieces can still be firm when the lamb is done, and very small ones can break down into the broth.
Short on time? Use pressure. In an Instant Pot, you can skip the slow cook setting and cook the stew on High Pressure for 35 minutes, then let the pressure release naturally for 15 minutes. The lamb comes out just as tender.
Thicken at the end, not the start. If you'd like a thicker, gravy-like sauce, lift out the lamb and vegetables first, then whisk a small pinch of xanthan gum into the hot liquid. Adding it at the beginning can make the broth gummy over the long cooking time.
Season after cooking. Broth reduces a little as it cooks and canned broth varies a lot in saltiness, so go easy on the salt at the start and adjust once the stew is done.
Variations
- Beef stew. Swap the lamb for the same weight of beef chuck, cut into 1-inch cubes, and cook it the same way. Chuck needs the full cooking time to get tender, so don't be tempted to cut it short. If you love slow-cooked beef, try my Slow Cooker Boneless Short Ribs too.
- Herby lamb stew. Add a couple of sprigs of fresh rosemary or thyme along with the broth, and remove the stems before serving.
- Extra veggies. Stir in a handful of chopped celery or green beans for the last hour of cooking, or a few big handfuls of spinach or kale right at the end.
- Creamy stew. Stir a few tablespoons of heavy cream into the broth once the stew is cooked for a richer, silkier sauce.
- Spiced lamb stew. Add a teaspoon each of ground cumin and smoked paprika for a warmer, smokier flavor.
Serving Ideas
You can eat this keto lamb stew on its own like a soup, or spoon it over something that will soak up all that lovely broth. Cauliflower rice is my go-to, and shirataki rice works well too if you want something with almost no carbs at all.
For a real comfort-food dinner, serve it over a big scoop of Cheesy Mashed Cauliflower, with a simple green salad or some steamed green beans on the side. And if you've got leftover turnips from the bag, my Keto Turnip Recipes round-up has plenty of ideas for using them up.
Storing & Freezing
Let the stew cool, then keep it in an airtight container in the fridge for up to 4 days. Like most stews, it tastes even better the next day once the flavors have had time to settle. Reheat individual portions in the microwave, or warm the whole batch gently in a saucepan over medium-low heat until it's piping hot.
This lamb stew freezes well too. Portion the cooled stew into freezer containers or bags, leaving a little room at the top, and freeze for up to 3 months. Thaw it overnight in the fridge, then reheat on the stove until hot all the way through. The turnips may soften slightly after freezing, but they still taste great. If you thickened the sauce with xanthan gum, give it a good stir as it reheats.
More Low Carb Lamb Recipes
If you loved this lamb stew, here are a few more lamb recipes you might enjoy:
- Slow Cooker Lamb with Thyme
- Low Carb Greek Lamb Platter
- Lamb Chops with Low Carb Balsamic Dressing
- Low Carb Tandoori Lamb
📖 Recipe
Low Carb Lamb Stew
Ingredients
Equipment
Step-by-Step Instructions
- Add the lamb, chopped turnip, and sliced or quartered mushrooms to a slow cooker or the inner pot of an Instant Pot.
- Pour in the beef broth, then add the onion powder, garlic paste, and a good pinch of salt and pepper. Stir well.
- Cover and cook on High for 3 hours or Low for 6 hours (use the Slow Cook setting if you're using an Instant Pot), until the lamb is fork-tender and the turnips are cooked through.
- Taste the broth and adjust the seasoning. Use a slotted spoon to transfer the lamb and vegetables to a serving dish, then spoon some of the cooking liquid over the top. For a slightly thicker sauce, whisk a pinch of xanthan gum into the remaining liquid before spooning it over.
- Garnish with chopped fresh flat-leaf parsley and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
[…] Low Carb Lamb Stew […]