O’Cavegirl’s Irish Stew

This is a just a good ole’ bowl of comfort on a cold night ~ St. Paddy’s Day or not!  Green beer is optional!

O'Cavegirl's Irish Stew


  • 1.5 pounds lamb stew cubes (usually cut from the leg ~ ask your butcher)
  • 1/4 cup arrowroot
  • 1 tablespoon bacon grease
  • 2 large onions, chopped
  • 4-5 cloves of garlic, minced
  • 1 tablespoon organic butter or ghee
  • 3 carrots, peeled and roughly chopped
  • 4 parsnips, peeled and small diced
  • 1 cup chopped asparagus, in 1/4-inch pieces
  • 4 cups beef broth
  • 1 cup water
  • 1 tablespoon fresh thyme leaves (and more for optional garnish)
  • salt and pepper to taste


  1. *NOTE:  When asking your butcher to cube your lamb, ask him/her to saw one or two leg bone pieces for you (about a 2-inch length).  Put this in the stew while it is cooking.  Not only does the marrow add flavor to the stew, but when you go to remove the bones before serving, the chef (you!) gets a little nom of some well-seasoned cooked marrow as a side treat.
  2. In a gallon plastic bag, place arrowroot.  Add lamb cubes and shake until all of the meat is coated.
  3. In a Dutch Oven (or heavy-bottomed pot), melt bacon grease on medium-high heat.  Add lamb cubes and brown on all sides.  Remove meat from the pot and set aside.
  4. Add butter and onions to the Dutch Oven.  Scrape the brown bits off of the bottom while cooking the onions over medium (adds so much flavor).  Add broth and water, continuing to scrape the cooked bits off of the bottom.  Add lamb.  Bring to a boil.  Reduce to a simmer and let cook for 45 minutes.
  5. Add carrots, parsnips, asparagus, thyme, salt and pepper.  Either cook on simmer for an hour and a half until ready to serve or you can transfer to a crock pot (this is what I did).  I had some errands to run, so I transferred the mixture to my crock pot and cooked this on low for 3 hours to let all of the flavors marry together and allow the veggies to really become tender.  Before serving, taste for possible addition of salt and pepper.  Season as needed.
  6. Transfer to soup bowls and add optional thyme leaves for garnish.
  7. Enjoy!


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  1. I am going to make this for St. Paddy's Day, modifying the recipe a bit and using chicken breast, and chicken stock since I don't eat beef!!

  2. Could I sub anything for the arrowroot?

    • Arrowroot is actually the substitution for flour or cream of tartar in this case (from a traditional recipe). You could also use coconut flour…but if you did this, I would probably add some fresh herbs to the ziploc bag to “mask” some of the coconut flavor.

  3. Pingback: Paleo Menu: St. Patrick’s Day — A Girl Worth Saving

  4. Are you sure this counts as paleo? It's got a quarter cup of flour in it.

    • The arrowroot is probably more primal than strict paleo, but those worlds are starting to come together more and more. I would look at your own dietary needs and make a personal decision on this one. If you don't want to use it, then just sear the meat without it ~ I think the flavors will still come together nicely. Here is an article that you may find interesting: http://thepaleolist.com/2013/01/25/is-arrowroot-p

      • Thanks for the info. I'm not on a paleo diet, or any diet at all yet. But I'm suddenly getting pudgy. So I'm trying to learn about a what a paleo diet entails to see if I'll have the willpower to stick to it. Your site makes me think I can do it since the food looks tasty. Thanks!

  5. Try rice flour instead of arrowroot. Works well!

  6. Could you use tapioca flour?

  7. Pingback: Paleo Menu: 20 St. Patrick’s Day Recipes - A Girl Worth Saving

  8. Pingback: 25 Paleo St. Patrick’s Day Recipes! | Oh Snap! Let's Eat!

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