This hearty yet low-carb Balsamic Lamb Stew with Butternut Squash is the perfect meal to cozy up with on a chilly day.
I brought out some heavy hitters for the key ingredients in this stew recipe to make it incredibly rich and satisfying while still being Paleo, Whole30, and gluten-free.
I’m talking about such umami bombs like mushrooms, fish sauce, tomato paste, beef stock and roasted red peppers.
I just ate some, and I’m already drooling thinking about it again.
What is the Best Cut of Lamb to Use for Stew?
Lamb shoulder is the ideal cut to be using for stew. When cooked low and slow, the marbling renders down making the meat melt-in-your-mouth tender without being overly dry.
Sometimes you can find lamb stew meat at your local market, but you might save some cash if you buy a whole shoulder and cut it up yourself.
How to Make Balsamic Lamb Stew with Butternut Squash
Start by heating a tablespoon of olive oil in a dutch oven over medium high heat.
Season the lamb pieces with salt and pepper and, working in batches, sear them on all sides until browned.
Transfer the lamb to a plate, then add another tablespoon of olive oil to the pot along with some diced onions, garlic, mushrooms, and a pinch of sea salt.
Cook until the onions have softened, about 5-6 minutes.
Stir in two tablespoons of tomato paste and cook for a few minutes until it starts to brown.
Pour in a cup of beef stock to deglaze the bottom of the pot, scraping up all the browned goodness with a spoon.
Return the lamb along with any accumulated juice back to the pot. Pour in a few more cups of beef stock, balsamic vinegar, fish sauce, roasted red peppers and fresh thyme. Season with salt and pepper to taste.
Bring everything to a low boil, then cover the pot and transfer it to a preheated 325°F oven.
Cook for about 2 hours, until the lamb is falling apart tender.
Finally, stir some cubed butternut squash into the pot.
Cook the stew in the oven for another 23-30 minutes until the squash is tender.
How to Thicken Stew without Flour
If you’re looking to thicken stew without flour or cornstarch, my go-to ingredient is arrowroot powder.
Much like cornstarch, arrowroot must be dissolved in some water to form a slury before adding it to the stew or else it will clump up in a gooey mess.
Simply dissolve one tablespoon of arrowroot powder in a couple tablespoons of warm water, then pour it in the pot.
Simmer the stew for about 5 minutes until it has thickened.
Ladle the stew into bowls and garnish with some fresh parsley.
To stretch out the stew further, try serving it on some mashed cauliflower or gluten-free noodles.
More Warming Winter Recipes
Balsamic Lamb Stew with Butternut Squash
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 1/2 pounds boneless lamb shoulder cut into 1-inch cubes
- 2 medium yellow onions diced
- 3 cloves garlic sliced
- 8 ounces white mushrooms sliced
- 2 tablespoons tomato paste
- 3 cups beef stock or bone broth divided
- 1 (12-ounce) jar roasted red peppers in water drained and roughly chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon fish sauce
- 2 tablespoon fresh thyme leaves
- 1 pound butternut squash peeled, seeded, and cubed
- 1/4 cup fresh parsley chopped
- 1 tablespoon arrowroot powder
- 2 tablespoons warm water
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 325°F.
- In a large oven-proof dutch oven, heat 1 tablespoon of olive oil over medium high heat. Season the lamb pieces with salt and pepper and, working in batches, add them to the pot and brown them on all sides. Transfer the lamb to a plate.
- Add the remaining tablespoon of olive oil to the pot, then add the onion, garlic, and mushrooms along with a pinch of sea salt. Cook until the onion is tender, about 6-7 minutes.
- Stir in the tomato paste and cook until it starts to brown, 2-3 minutes.
- Pour in 1 cup of the beef stock to deglaze the bottom of the pot. Scrape up all the browned bits with a spoon.
- Add the lamb along with any accumulated juices back to the pot. Pour in the remaining 2 cups of stock, balsamic vinegar, and fish sauce. Add the roasted red peppers and fresh thyme to the pot, and season with sea salt and pepper to taste.
- Bring the pot to a low simmer, then cover and transfer it to the oven. Cook for about 2 hours, or until the lamb is extremely tender.
- Add the butternut squash to the pot, then continue to cook for another 20-30 minutes until the squash is tender.
- Remove the pot from the oven and return it to a burner over medium heat. Dissolve the arrowroot powder in the water, then pour it into the pot. Simmer for 5 minutes, stirring occasionally, until thickened.
- Season the stew with more salt and pepper to taste and garnish with fresh parsley before serving.
Equipment
- Chef's Knife
- Cutting Board
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
Francesca
Saturday 1st of January 2022
This recipe is amazing! I made it for dinner when I remembered I had some lamb stew meat to use. The umami flavor with the fish sauce was incredible, I didn't realize adding the fish sauce would heighten things to such a level, new to using it but I was really impressed :) My boyfriend also really loved it, he can be picky at times, but he definitely wanted seconds. Will definitely keep this one in dinner rotation :)
The Sophisticated Caveman
Thursday 6th of January 2022
Thanks so much, Francesca!! Great to hear that you both enjoyed the recipe!
Lisa
Thursday 14th of January 2021
Sooooo good! Perfect for a chilly night!
The Sophisticated Caveman
Tuesday 19th of January 2021
Thank you, Lisa!!