30 Days of Real Meals- #4 Lamb Stew

I feel kind of funny admitting that I made lamb stew using beautiful lamb chops instead of stew meat or shanks.  The kids don't really enjoy chewy meat like steak or chops, so I decided to stew it instead.  Beautifully cold, sunny winter day - nice warm, hearty stew.

LAMB STEW

6 organic lamb chops, cut into pieces

organic coconut oil

1 large organic onion, chopped into large chunks

4 cloves organic garlic, chopped

1/3 cup organic red wine

2 Tbsp organic tomato paste, preferably from a glass jar

2 cups water

sea salt and pepper

1 tsp dried organic thyme

1 organic bay leaf

1 organic rutabaga cut into chunks

4 organic carrots, chopped

2 cups organic squash, peeled and chunked

4 organic potatoes, cut into chunks

1 cup organic button mushrooms, whole

Method: Preheat oven to 350*. Heat a large cast iron dutch oven over medium high heat.  Melt some coconut oil and brown the lamb on each side.  Turn off heat, add the wine, onions, garlic, water, herbs, some sea salt and pepper.  Cover with a lid and place in the oven and cook for 1 hour.  

     Remove the pot from the oven and add the chopped vegetables.  Cook for one more hour.  Serve.