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Low Carb Lamb Stew

This comforting low carb lamb stew is made in the Instant Pot or slow cooker. Serve it with cauliflower rice!
Course Main Course
Cuisine American, British
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4
Calories 190kcal
Author Georgina from


  • 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


  • 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.


4g net carbs per serving (quarter of the whole recipe)


Calories: 190kcal | Carbohydrates: 6g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 297mg | Potassium: 809mg | Fiber: 2g | Sugar: 3g | Vitamin C: 13mg | Calcium: 27mg | Iron: 2mg