Keto Irish Stew

Ingredients

• 3 pounds Lamb Stew Meat (shoulder and leg) (cut into 1‑2 inch cubes; about 1 lb leg and 2 lb shoulder)
• 8 ounces Rutabaga (peeled and diced)
• 10 pieces Radishes (whole, small to medium size)
• 1 large Onion (peeled and cut into chunks)
• 4 cloves Garlic (minced)
• 1 cup Mushrooms (sliced; any variety)
• 1 cup Cherry Tomatoes (halved; optional for extra flavor)
• 2 level scoops Beef Bone Broth Powder (approximately 8 oz per scoop; dissolve in water)
• 2 cups Water (room temperature)
• 1 can Guinness Stout (440 ml; adds depth and slight bitterness)
• 1 tablespoon Kosher Salt
• 0.5 teaspoon Black Pepper (optional; white pepper preferred but unavailable)
• 2 pieces Bay Leaves
• 1 teaspoon Dried Rosemary

Instructions

1. Prepare Ingredients

   Weigh the lamb, then cut it into 1‑2 inch cubes. Peel and dice the rutabaga, halve the radishes (or leave whole), chunk the onion, mince the garlic, slice the mushrooms, and halve the cherry tomatoes.

   Time: PT15M

2. Brown the Lamb

   Heat a large skillet over medium‑high heat, add a splash of oil, then add the lamb pieces in batches. Brown on all sides, sprinkling with kosher salt and black pepper as you go. Remove browned meat and set aside.

   Time: PT10M

3. Assemble the Stew in the Slow Cooker

   Place the browned lamb into the slow cooker. Add the prepared vegetables, garlic, mushrooms, and cherry tomatoes. Dissolve the beef bone broth powder in the two cups of water, then pour the broth mixture over the meat. Add the full can of Guinness, bay leaves, and dried rosemary. Stir gently to combine.

   Time: PT5M

4. Slow Cook

   Cover the slow cooker and set it to LOW. Cook for 8 hours, or until the lamb is fork‑tender and the vegetables have softened.

   Time: PT8H

5. Adjust Liquid (Optional)

   If the stew appears too soupy, remove about 2 cups of liquid and simmer it in a saucepan over medium heat for 10‑15 minutes to reduce into a gravy, then return to the slow cooker.

   Time: PT15M

6. Serve

   Remove the bay leaves. Ladle the stew into bowls and serve hot, optionally over cauliflower mash or with low‑carb bread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

6 g

Fat

20 g

Fiber

2 g