Slow Cooker Lamb Stew

40 min 6 servings


456 Kcal
18.7g Fat
10.8g Carbs
8.4g Net Carbs
4.3g Sugars
58g Protein


  • 3 pounds or 1.2kg diced lamb shoulder
  • 3 carrots
  • 3 celery stalks
  • 2 onions
  • 4 garlic cloves
  • 2 tablespoon tomato paste
  • 2 teaspoons of cumin
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground pepper
  • 2 teaspoons of smoked paprika
  • 4 fresh twigs of rosemary
  • 3 bay leaves
  • 450ml of either bone broth or water (almost 2 cups)
  • Optional:
  • 1 tablespoon of arrowroot powder
  • 1 tablespoon of Worcester sauce


  1. Slice the carrots and celery into medium-sized pieces. Slice the garlic cloves. Chop the onions finely. Put a tablespoon of olive oil in a large pan on medium heat and sear the lamb for 3 minutes. Once all sides are seared, place in the slow cooker.
  2. In the same pan, add onions, carrots, celery, garlic, tomato paste, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes on medium heat until the tomato paste starts browning.
  3. Transfer to the slow cooker. Add the water or bone broth, rosemary, and bay leaves.
  4. Optional: You can also add some Worcester sauce if you like or a tablespoon of arrowroot powder mixed with a little bit of water to thicken the sauce.
  5. Leave it to cook on the slow setting for 4 hours.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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