This comforting low carb lamb stew is made in the Instant Pot or slow cooker. Serve it with cauliflower rice!
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A meat stew made in the slow cooker is one of those recipes that you *think* is going to be low carb, but can be deceptively high. This is usually due to the inclusion of starchy root vegetables such as potatoes and carrots. Not every vegetable stands up to low and slow cooking, though, so you need to choose your alternatives wisely. Enter… turnip. Yes, turnip. True, it isn’t a glamorous vegetable, but I have used it successfully many times before – like in my Turnip Fries recipe and also to add bulk (but not many carbs) to my Butternut Squash Hash recipe.
Turnips work really well in this lamb stew, and I’ve also added some mushrooms – because I love the way they get more deeply savory the more you cook them!
How to Make Low Carb Lamb Stew
Start by adding boneless lamb stewing meat, a peeled and chopped turnip, and sliced or quartered mushrooms to an Instant Pot or slow cooker bowl.
Next, add beef broth, onion powder, garlic paste, salt and pepper. Stir well.
Cook on a high heat for 3 hours, or low heat for 6 hours. When cooked, the lamb will be super tender and the turnips cooked through.
Check for seasoning again and add more if needed. Use a slotted spoon to transfer the lamb and vegetables to a serving dish, then spoon over some of the sauce. Note – if you wish a slightly thicker liquid, whisk in a pinch of xanthan gum after you have removed the lamb and veggies.
Garnish with chopped fresh flat-leaf parsley.
You can eat this stew on its own like a soup, or with something absorbent like cauliflower rice or shirataki rice.
Low Carb Lamb Stew
This comforting low carb lamb stew is made in the Instant Pot or slow cooker. Serve it with cauliflower rice!
Ingredients
- 1 lb boneless lamb stewing meat
- 8 oz turnips peeled and chopped
- 8 oz mushrooms sliced or quartered
- 14 oz can of beef broth
- 1 tsp onion powder
- 1 tsp garlic paste
- salt and pepper
- pinch xanthan gum optional
- chopped fresh flat-leaf parsley to garnish
Instructions
Add the lamb, prepared turnip, and sliced or quartered mushrooms to an Instant Pot or slow cooker bowl.
Next, add beef broth, onion powder, garlic paste, salt and pepper. Stir well.
Cook on a high heat for 3 hours, or low heat for 6 hours (slow cooker setting if using the Instant Pot).
- Check for seasoning again and add more if needed. Use a slotted spoon to transfer the lamb and vegetables to a serving dish, then spoon over some of the sauce. Note - if you wish a slightly thicker liquid, whisk in a pinch of xanthan gum after you have removed the lamb and veggies.
- Garnish with chopped fresh flat-leaf parsley.
Recipe Notes
4g net carbs per serving (quarter of the whole recipe)
Fancy a beef stew instead? I love this recipe from Low Carb Maven!
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