I’m constantly trying to find easy recipes that have a lot of vegetables because I try to get at least 6 or 7 servings of veg a day- They’re not easy to find! Then try to find a recipe with lots of veggies that’s also nightshade free (like the elimination diet calls for) and it gets even harder. Well, here’s one to add to your repertoire! Aside from taking the time to chop all of these veggies and brown some meat, this is really simple – set it and forget it. I have a ton of soup recipes waiting to be posted (probably because a lot of them are so quick and easy) and if you would have talked to me last week I would have said, “Oh I have plenty of time to post them before the weather warms up…” Ask me today, yeah, I better get these out there quick! The snow is melting, the sun is out, friends who I haven’t talked to all winter are calling. I’m not kidding, 3 people today! I didn’t realize humans hibernate.
Anyways, I love this recipe because it incorporates all of the vegetables that winter has to offer. It’s also allowed on the Elimination Diet meaning that it’s gluten free, dairy free, soy free, nut free, egg free, yeast free, citrus free, nightshade free, refined sugar free and preservative free. I decided to include a few lamb recipes in my elimination diet recipes because it’s been said that lamb is the easiest meat to digest. This recipe is modified from BHG.com, the original which can be found here.
Lamb and Winter Veggie Stew (Crock Pot Version)
1 lb lamb stew meat
2 tbsp avocado oil
2 cloves garlic, minced
1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup sweet potato, peeled and cubed
1/2 cup parsnips, chopped
1 1/2 cups butternut squash, cubed
3 cups Organic Beef Broth
2 tbsp unsweetened cranberry juice (like this kind: Pure Cranberry Juice, Unsweetened)
1 bay leaf
1 tbsp fresh thyme
1/4 tsp black pepper
Brown lamb stew meat and place in your Crock Pot. Add beef broth and cranberry juice, stir to combine. Top with all of the veggies except the butternut squash. Add bay leaf, thyme and salt and pepper. Cook on low for 6 hours, stir in butternut squash and cook for another 2 hours.