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Lamb Stew

I don’t know about you, but I love a hearty, warming Irish stew in winter.  This lamb stew recipe fits the bill.

You may recall that a few weeks ago I went to a cooking class with Jude Blereau.

She was launching her new cookbook “Wholefood Baking” and was in town to do a Thermomix demonstration!

One of the recipes that received raving reviews on the night was the Irish Lamb Stew on Sweet Potato Mash.

I had a small taste and it was delicious!  Previously I’ve mentioned my tummy issues so won’t bore you with more details.

Needless to say, this recipe contained veggies and grain that I don’t eat.

Subsequently, I went home and made it the next day custom made for me.  It was delicious!

Since then, this lamb stew recipe has become a regular on our winter menu.

As usual, I use up vegetables that I have in the fridge.  Tonight it’s parsnip, carrot, pumpkin, capsicum, broccoli. Use what’s in your fridge – the combinations are endless.

Simply use the measurements of vegetables I state in the recipe as a rough guide.  Then substitute away!

For a larger family, I would suggest steaming some diced vegetables in the Varoma while the main dish is cooking.  Then add it to the stew to make it go further.  You could have your sweet potato steaming on one level and the other veggies on the top!

Jude serves the dish with Herb Butter.  As I don’t eat dairy I just don’t use it.  But hey, you’re not me, so I’ll be nice and include it for those who do!

I’m one of those new age, pains in the neck for chefs when eating out.  So here’s my Low FODMAP, Paleo, fructose friendly and gluten free variation which will appear in brackets ()…

Herb Butter (I do not add this to my dish)


6 sprigs fresh flat-leaf parsley, leaves only

20g fresh chives

4 sprigs fresh thyme, leaves only

120g unsalted butter


Place all herbs into mixing bowl and chop for 3 seconds on speed 7

Scrape down the sides of the bowl

Add the butter and blend for 10 seconds on speed 5.

Again, scrape down the sides of the bowl and repeat if necessary.

Refrigerate until ready to use.

Irish Lamb Stew


002150g leek, white part only (150g green part of spring onions)

2 garlic cloves (1 garlic clove or omit and use garlic infused oil if you can’t tolerate any garlic)

3 sprigs fresh thyme, leaves only

20g butter (coconut oil or garlic infused oil)

90g celery (90g zucchini or if using parsnip and swede instead of potato, use 90g celeriac)

190g carrots cut in large chunks (these work for me)

190g potatoes (to make it paleo I use celeriac or a mix of parsnip and swede cut in large chunks)

4 pieces of lamb necks on the bone, fat trimmed (about 700g)

40g pearl barley presoaked for 1 hr or overnight with 1/2tsp lemon juice (120g quinoa washed no need to soak or add lemon juice)

Sea salt and freshly cracked black pepper to taste (all good here)

3 sprigs flat-leaf parsley, leaves only with extra to serve (herbs are good for me)

1 sprig fresh marjoram, leaves only – I didn’t have any so just omitted it!

3 bay leaves (all good)

1 tbsp. tamari ( or use 1 tbsp. Coconut Aminos)

700g water

600-800g sweet potato, peeled and cut into 2cm pieces (I use a mix of celeriac and pumpkin)


003Chop the leek, garlic and thyme for 3 seconds at speed 5.

Add butter/oil and sauté for 4 minutes at Varoma temperature on speed 1.  Set aside

Place celery, carrot, potatoes and herbs (or the alternative veggies – do not put in bay leaves) and chop for 3-5 seconds on speed 4-5 to obtain a chunky consistency.  Less is best as the veggies cook down.

005Add the leek, lamb and barley (quinoa) into the mixing bowl and season with salt and pepper.

Next add the bay leaves, tamari and water.

Place the sweet potato (or in my case celeriac and pumpkin) in the top rack of the Varoma dish and place Varoma into position.

Cook for 45mins at 100° on reverse, soft spoon.

Season the stew with extra tamari to taste and check if the steamed vegetables are cooked. When cooked, set veggies aside in a Thermoserver. Otherwise, continue cooking as before.

If the Varoma is no longer needed, place TM basket on top of mixing bowl with MC removed.

Cook for a further 10-15 minutes on Varoma, reverse, soft spoon setting until the lamb is tender.

I often add extra vegetables like zucchini, if not used before, or broccoli at this point so they don’t overcook.

When stew is cooked, place in Thermoserver.

Lamb_Stew_Low FODMAP_QuinoaClean and dry mixing bowl.

Place steamed sweet potato into mixing bowl and mix for 10 sec on speed 5. Insert butterfly, add 10-20g milk if using and puree for 10-14 sec or until smooth.

I sometimes don’t mash at all and put the steamed vegetables into the stew as well.

Serve hot with the vegetable mash.

Garnish with chives and parsley and herbed butter if using it!

I hope you enjoy this lamb stew recipe as much as our family does x