Lamb, sweet potato and mushroom stew is a hearty, slow cooked dish that’s loaded with veggies and rich flavor, as well as being gluten free.
Fall is in the air and the days are getting shorter which means one thing, hearty comfort food. And let me tell you, this lamb, sweet potato and mushroom stew fits that bill perfectly. It’s rich and hearty and soooo full of flavor. And the great thing is, it’s comfort food you can feel good about eating. It’s packed with veggies and is gluten free.
This stew is not difficult to make, but it does take some time, so it’s a perfect dish to make on a lazy Sunday afternoon. After you chop and sauté the lamb and veggies the stew needs a good long simmer. This allows the deep, rich flavor to develop and the lamb to become fall-apart tender.
To keep this gluten free, I used garbanzo bean flour (because it’s what I had on hand) and it worked really well to thicken the stew. If you have another gluten free flour on hand, feel free to use that or, if you’re not worried the stew being gluten free, feel free to use regular flour.
- 3 tbsp olive oil, divided
- 1 lb lamb stew meat
- 10 oz whole cremini mushrooms, quartered
- 1 small onion, chopped
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tbsp herbes de provence
- 1½ tsp salt
- ½ tsp black pepper
- 2½ cups beef stock, divided
- 1 large sweet potato, cut into ½ inch cubes
- ¼ cup garbanzo bean flour (or regular flour, if not gluten free)
- ½ cup frozen peas, thawed
- ¼ cup fresh parsley, finely chopped
- Heat 1 tbsp olive oil in a large soup pot over medium high heat.
- Brown lamb pieces in batches, about 2 minutes per side, adding additional oil between batches if necessary.
- Remove from pot and set aside.
- Add another 1 tbsp olive oil and saute mushrooms until they're browned and have released their moisture.
- Remove from pot and set aside with the lamb.
- Add final tbsp olive oil to the pot along with the onions, carrots, celery, salt, pepper and herbes de provence.
- Saute stirring frequently until onions are translucent.
- Add garlic and saute for 30 seconds.
- Stir in tomatoes and 2 cups of the beef stock, along with reserved lamb and mushrooms.
- Bring to a boil, reduce heat to simmer, cover and simmer for 1½ hours, stirring occasionally.
- Stir in sweet potatoes and simmer covered for an additional 30 minutes, until they're tender.
- Whisk together remaining ½ cup beef stock and flour.
- Once sweet potatoes are tender, stir in stock and flour mixture.
- Continue cooking until stew has thickened.
- Stir in peas and parsley and serve.