The definition of stew is any two ingredients, simmered in liquid. While the origins of stew are unclear, there are recipes for lamb stew dating back to between 1st century BC and 2nd century AD.
While this recipe includes some seldom used ingredients, it makes a wonderful change for those looking to bring new flavors into their lives. Lamb, kale and butternut squash combine for a savory dish with plenty of vitamins, minerals and antioxidants, perfect for short, dark days.
Lamb does not get as much attention as other types of meat, such as beef or chicken, but it is extremely high in zinc, protein, phosphorus and B vitamins. Zinc has been known to stabilize blood sugars, and to help boost and support the immune system, making this dish a great choice for cold and flu season.
The B vitamins in lamb help to support the cardiovascular system, and may help to protect against age related diseases such as Alzheimer’s. Replacing beef with lamb in stew and other dishes will bring a unique new flavor to the table along with these health benefits.
Kale is a super food just starting to get recognition among consumers. This leafy green vegetable, with its mild, earthy flavor contains seven times more beta-carotene than broccoli, as well as ten times more lutein. Kale is also high in fiber, antioxidants, such as Vitamin E, and sulfur, a natural detoxifier for the liver.
Butternut squash is a mildly sweet, winter vegetable high in Vitamins A and C, as well as fiber, Omega 3 fatty acids and potassium. Replacing potatoes with butternut squash in winter recipes adds new depth to recipes, while including these extra health benefits.
The health benefits of garlic are well known, bringing additional cardiovascular support, as well as anti-viral and anti-bacterial properties. Garlic has also been shown to help clear the skin, and reduce the occurrence of blood clots. Combined together, the ingredients in this dish pack a powerful punch of health and flavor.
Lamb Stew Recipe
Serves 6
- 2lbs of lamb stew meat
- 1 Large bunch of Green Kale – chopped and de-stemmed
- 1 Butternut Squash, peeled and chopped
- 1-1/2 Quarts of chicken broth
- 1 Package frozen green peas
- 3 cloves of garlic, minced
- 1 Tablespoon White Pepper
- 1 Teaspoon sea salt
- 1 Bay Leaf
Directions
Layer ingredients in the slow cooker in the order above and stir well to mix thoroughly. Cook on low setting of slow cooker for 8 – 10 hours, removing bay leaf at the end before serving.
Serve with crusty French bread for dipping, and enjoy.
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