Irish Lamb Stew {AIP, Paleo}

Irish lamb stew doesn’t have to be off limits on the AIP when you make a sneaky swap for the potatoes. This irish stew is AIP/ paleo comfort food for sure!
three bowls os AIP Irish Lamb Stew


What do you like to do when you travel?
Do you even like to travel?

When I travel I love to see how the people buy their groceries by visiting markets and small shops AND… I love to eat the traditional foods of the region.

Obviously this was a lot easier pre-AIP, but it’s not impossible now.I’ve managed a Greek Isles cruise, and Italian B&B honeymoon and an African Safari all while staying mostly compliant. If you need some tips on staying AIP compliant while traveling, check out my ebook “AIP Safari” for AIP travel tips as well as AIP recipes that travel well.


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Years ago, a friend and I traveled to Ireland for a few days. We ate at lots of small pubs as we walked the streets of Dublin and explored the small towns in the countryside, and everywhere we went I tried the Irish stew.

What can I say? I like lamb, potatoes and vegetables.

More recently, I went with a friend to an Irish pub here in the UAE and decided to risk the stew, even knowing it was full of nightshades (potatoes). Some days I’m ok with them and other days not so much. Thankfully, that day I was ok, as their stew was more like watery mashed potatoes with a couple of piece of cabbage, carrot and lamb.


The Making of Irish Lamb Stew:

Then, last night, I was wandering the aisles of the grocery store wondering what to make for dinner.

In the back of my head I knew I had cabbage, carrots and turnips at home, but couldn’t make those three fit together in my head. Then I saw the lamb meat and suddenly all I could think of was Irish stew.

There’s not a potato in sight in this Irish stew, but it’ll still bring you back to the flavors of Ireland as you curl up and enjoy a bowl.


three bowls of AIP Irish Lamb Stew

This dish comes together quickly, is filling and comforting and good for packing leftovers. What more could you want from a weeknight dinner. It does need a little simmering time, but by the time I got everything in the pot, I just had time to throw a load of laundry in the washer and put away the clean dishes before it was ready to eat.


It’s Time for Irish Lamb Stew


Irish Lamb Stew {AIP, Paleo}

  • Author: Bethany Darwin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings
  • Category: Dinner
  • Method: Instant Pot OPTION


  • 1 TBSP coconut oil
  • 1.5 pounds boneless lamb leg cut into 1-2 inch cubes – and large pieces of fat trimmed off
  • 2 TBSP cassava flour (or arrowroot starch)
  • 1 large white onion 
  • 1 TBSP garlic flakes (or 2 cloves crushed)
  • 1 TBSP dried Rosemary 
  • 1/2 tsp cinnamon 
  • 1/2 TBSP turmeric 
  • 1 tsp sea salt
  • small head cabbage (3-4 cups chopped)
  • 1 cup bone broth
  • 2-3 cups water
  • 3- 4 turnips
  • 4-5 carrots 


  1. heat 1 TBSP coconut oil in a heavy bottomed stock pan
  2. add lamb meat to hot pan and allow it to brown for a couple of minutes
  3. sprinkle cassava flour over the meat and toss to coat all the pieces while it browns
  4. roughly chop the onion and add it to the pan
  5. add salt, garlic, rosemary, cinnamon & turmeric and stir
  6. continue cooking until lamb is browned on all sides and spices are fragrant
  7. roughly chop a small head of cabbage and add to pan – stir and allow cabbage to brown for 2-3 minutes
  8. add bone broth and enough water to cover lamb & cabbage and simmer for 20 minutes
  9. peel and chop the turnips and carrots to bite sized pieces
  10. add turnips & carrots to the pot, add water to cover the veggies and simmer for 25 minutes til veggies are soft
  11. salt to taste


Brown the meat, cassava flour, spices, cabbage in the instant pot. Add liquids and seal. High pressure lamb for 10-12 minutes. Quick release. Add turnips & carrots and seal again. High pressure for 5 minutes. Natural release.

** Random stew/soup tip: Occasionally when I don’t have broth or when my broth isn’t very gelatinous I’ll sprinkle in 1T of gelatin near the end of cooking. It gels up in the fridge overnight and liquifies again when you reheat and I figure any excuse to add some gelatin to my meals is a good idea.
** This recipe was shared on the “Fat Tuesday Real Food Link Up” & “Phoenix Helix AIP Roundtable” & Real Food Friday
three bowls of AIP Irish Lamb Stew on a wooden board

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