Every year on St. Patrick’s day, for as long as I can remember we have always had Irish Stew. And guess what? It is PALEO!! (to a point)
Traditional Irish Stew uses potatoes and a wee bit o flour, but we can sub in white fleshed firm sweet potatoes and there is realy no need for any offending flour to thicken this paleo stew anyways. The breaking down sweet potato will be all that’s needed to accomplish this.
This is a very straight forward and easy recipe that is remarkable big on flavour. I hope you enjoy it as much as i do…
May you live as long as you want and never want as long as you live. –Irish saying
Paleo Irish Stew
- 2lbs Lamb (cubed)
- 1 lrg Sweet Potato (white, firm, diced))
- 1 lrg Leek (coarse chopped)
- 3 lrg Carrots (chopped)
- 1 tbsp Thyme (fresh)
- 1 Bay Leaf
- S & P to taste
- Fat/oil for sautéing
- In a large pot on med/high heat add your cooking fat of choice. I used bacon fat because I had a lot of it and I like the flavour. I would stay away from first press coconut oil as it will impart a strong coconut flavour that this dish can do without.
- Once the fat/oil is hot, add in the lamb and brown slightly.
- Toss in the carrots, leeks and sweet potatoes. Cook until the leeks start to wilt.
- Add in enough water to just under the top of the meat and veggies.
- Add in the fresh thyme and the bay leaf and bring to a boil.
- Once the pot is boiling, reduce the heat to med-low and simmer for about 45 min (or until the meat is tender and the sweet potato starts to break down.
- Stir the pot vigorously to break down some of the sweet potato which will thicken the stew nicely.