Lamb Stew with Cauliflower
Upon learning about my recent food intolerance, I decided to adjust my diet to eat less beef and find substitutes for the recipes I love to make– like this lamb stew recipe.
I usually make beef stew, but I must admit that lamb stew has been such a delicious replacement.
Even my 5-year old loves it!
I think my favorite thing about this stew is that you can enjoy this year-round for a comforting meal, not just during the winter.
Making lamb stew is a great way to sneak in vegetables for picky eaters.
You can add your little one’s favorite vegetables to this dish and even have them help you in the kitchen while you’re making it. If your little one is part of the process of making a dish, they will be more likely to eat it as well!
My favorite thing about this dairy free recipe is that it actually doesn’t take a very long to make. So if you’re a busy mom and are looking for a wholesome dinner you can put together in under an hour, this lamb stew is perfect.
You can even use your crockpot if you wanted to cut down on your time. You can prepare this early on in the day using your crockpot so that it’s ready for dinner later on. I personally don’t have a crockpot, so I just use the stove top and it turns out perfectly.
You can have this stew on its own, or alongside with some rice which is what I usually do.
I love adding cauliflower in place of potatoes, but that’s just my preference. You can substitute for whatever vegetables you prefer. It will still be delicious!
What is your favorite kind of stew?
Lamb Stew with Cauliflower and Green Beans
This lamb stew recipe is the perfect dairy-free substitution if you're looking for alternatives or if you have a food intolerance to dairy, like me.
Prep Time: 10
Cook Time: 45
Total Time: 55
- 1 onion
- 3 cloves garlic
- 1 green bell pepper
- handful of fresh parsley
- 6oz tomato puree
- 1lb of cubed lamb
- 2 cups of chopped cauliflower
- 1 cup of peas
- 1.5 cups of green beans
- 1 tsp salt
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp all spice
- 1 tsp cinnamon
- 4 cups of water or vegetable broth
- Chop onion, garlic, bell pepper and parsley and in a large pot, sauté with two tablespoons of olive oil under medium heat for about 5 minutes.
- Add the tomato puree, lamb, and seasonings and stir. Add 1 cup of water or vegetable broth and cook for about 30 minutes on medium heat, stirring every 10-12 minutes, adding more water/broth as needed.
- Add 3 cups of water/broth and bring to boil and then reduce to simmer and add the cauliflower and cook for 15 minutes.
- Add the green beans and peas and continue to simmer for 5 minutes and serve.
- You can also add 2 tsp of cornstarch to make it a little thicker if you wish.