Lamb Stew Squash Bowl

Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice. 

Lamb stew squash bowl has got to be the epitome of winter comfort. There is nothing like spending an hour or two in the kitchen creating a comfort dish and sharing it with your loved ones. Especially when you are using seasonal ingredients that are not only nourishing for the body, but for the soul. 

For this recipe, I used kabocha squash as they are the perfect “bowl” size for this dish but you can also use: pumpkin, acorn, butternut, delicata, or even zucchini. Random thought but if you have a large family or fun gathering, using a large pumpkin for this dish would definitely be the star on the table as well as a crowd pleaser! 

Squash not accessible or not keen on squash? Feel free to prepare a side of rice, quinoa or roasted sweet potatoes to go with the stew! 

Now that we are on the stew topic, I could literally drink this smooth, creamy flavor bomb of a stew just on its own! I’m telling you, there is nothing like roasting your veggies prior to blending into a cream sauce. Just saying! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice. 

Servings: 4-6 | Prep Time: 20 min | Cook Time: 1 hour

Ingredients

• 1 lb ground lamb or meat of choice

• 2 small kabocha squash or squash / pumpkin of choice

• 1 8 oz container baby bella mushrooms, sliced

• 2 cups kale or collard greens, shredded

• 1 can coconut milk, unsweetened

• 1 onion

• 2 large tomatoes

• 6 cloves garlic

• 1 .5 oz organic fresh basil (small container)

• 1 Tbsp favorite go-to seasoning

• 1-2 Tbsp grass-fed butter

• Kosher salt and pepper

Directions 

1. Preheat the oven to 400 degrees. 

2. Clean out both squash and line the inside and lid with butter, set aside. 

3. Slice tomatoes and onion in half, and place on a cookie sheet with crushed cloves of garlic. Drizzle oil and kosher salt and cook in the oven for 25 minutes. 

4. While the tomato mixture is cooking, crumble ground meat in a large skillet over medium heat. Add the seasoning and saute until the lamb meat is fully cooked. Set aside but keep rendered fat in the skillet. 

5. After the roasted veggies have cooled down, remove the outer skin from the onion and transfer everything to a blender. Add in the coconut milk and basil and blend until smooth. Taste test and add additional salt if needed. 

6. Add mushrooms and kale to the skillet with reserved lamb fat and set over medium heat. Saute for about 5 minutes and pour in the blended cream mixture and cooked lamb meat. Remove from heat and transfer the mixture into your buttered squashes.

7. Place filled squash bowls on a cookie sheet with the lids on top and cook in the oven for 25 minutes. 

8. At this time, if you have leftover lamb stew, feel free to make a side of steamed rice. 

9. Remove from the oven and garnish with basil chiffonade and enjoy! Don’t forget to scrape the inside of your squash as you eat! 

Veggie Beef Stew

Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Wouldn’t it be nice to have a fire kindling in the background, snuggled with your dog on the couch with a heavy blanket and warm bowl of stew in hand? Goals, right? 

Well, I can’t promise the fire or the dog but what I can promise you is a super easy but satisfying bowl of veggie beef stew. If anything, as you prepare all the ingredients and throw it into an Instant Pot or slow cooker, you can chop up some wood and steal your neighbors dog if you want to get the full ambiance! Haha

Just like the ultimate fall scene, so is this recipe because while it may look rich and hearty (and it is) it’s actually super cheap to make! 

Beef stew meat is usually the cheaper meat and the rest of the ingredients are fresh or frozen produce so another win! With that said, this recipe is perfect for that week day meal or when you are too tired to make something while costing you pennies to make.

And if you really want to level up the comfort, serve with fresh sourdough bread or gluten-free skillet cornbread. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Prep: 15 min Cook: 30 min Serving: 6

Ingredients

• 1.5 lbs beef stew meat (or beef chuck roast cut into chunks)

• 3 medium carrots, peeled and sliced

• 3 stalks of celery, sliced

• 1 medium yellow onion, diced

• 3-5 cloves garlic, minced

• 1 lb small potatoes, cubed

• 1 cup peas (fresh or frozen)

• 1 cup green beans (fresh or frozen)

• 1 can (14 oz) fire roasted tomatoes (with liquid)

• 4 cups beef bone broth

• 2 tsp salt, pepper

• 1 tsp thyme

• 1 tsp italian seasoning

• 1 bay leaf

• Cooking fat of choice

Directions

1. Select “saute” on the Instant Pot and add 1 tbsp cooking oil (ie grass fed butter, coconut oil, avocado oil, olive oil). Season meat with salt and pepper and add it to the Instant Pot - searing all sides of  meat until it’s brown.

2. Cancel the “saute” setting and add the rest of the ingredients minus frozen peas and green beans to the pot and stir until combined. 

3. Turn the setting to “pressure cook” or “stew” and set for 30 minutes or “high pressure” for 20 minutes. Once it’s done, allow 10 minutes for natural release before flipping to “venting” position to release any remaining pressure.

4. Press “cancel” then select the “saute” setting and add peas and green beans and cook for about 5-7 minutes. 

5. Take bay leaf out, season with additional salt and pepper to taste, and garnish with fresh thyme. 

Notes

1. Don’t have an Instant Pot but have a slow cooker? You can still make this recipe! Add all ingredients to a slow cooker and set on low for 6-8 hours. Add the frozen green beans and peas 30 minutes before serving. Add more broth if needed.