Lamb Stew with Mushrooms and Red Wine

By: Ginny Mahar

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo

Years ago, I fell in love with a lamb stew recipe from cookbook author, Ivy Manning. Her recipe for Guinness Irish Stew became one of my March menu staples. I’ve made her recipe, overflowing with tender cubes of lamb and a medley of roasted root vegetables, nearly every year since she originally published it on her website. But after my Hashimoto’s diagnosis, when I pulled the sheet out of my recipe binder, I had to pause. Beer and flour were two of the key ingredients. Both contain gluten.

When it comes to pursuing a thyroid-friendly diet, gluten is the #1 no-no. The gluten-thyroid connection is so strong that many experts recommend across-the-board gluten elimination for anyone with an autoimmune thyroid condition like Graves’ or Hashimoto’s.

Avoiding gluten is important because the molecular protein structure is nearly identical to that of the thyroid. Eating it can trick the immune system into triggering and worsening its attack on the thyroid gland. Gluten also increases intestinal permeability, which is linked to autoimmune disease. (Source: “The Gluten, Gut, and Thyroid Connection” by Dr. Amy Myers)

As I scanned the list of ingredients in Ivy’s recipe, I decided to figure out a way to renovate this beloved family favorite in a way that we could eat without guilt, compromise, or side effects. I couldn’t be happier with the results. Enjoy!

Here’s some info about the thyroid-friendly nutrients in this dish:

5 from 3 votes

Lamb Stew with Mushrooms and Red Wine

This rich and hearty stew is overflowing with tender cubes of lamb and a medley of roasted root vegetables. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo. 

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 6


  • 3 lb lamb legtrimmed and cut into 1-inch cubes
  • 4 tbsp. cooking fat of choicedivided (I used duck fat and avocado oil)
  • sea salt and freshly cracked pepperto taste
  • 1 medium yellow oniondiced
  • 4 medium carrotsdivided
  • 2 cups sliced cremini mushrooms
  • 1 cup dry red winelike cabernet
  • 1 tbsp. tomato paste
  • 1 tsp. anchovy paste
  • 1 bay leaf
  • 1/2 tsp. crushed dried rosemary(I use a mortar & pestle)
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried thyme
  • 4 cup beef bone broth
  • 1 small bulb fenneldiced
  • 1 medium parsnippeeled and diced
  • 1 large celery rootpeeled and diced
  • 2 tbsp. arrowroot powder
  • 2 tbsp. water


  1. In a large, heavy-bottomed soup pot, melt 2 tbsp. cooking fat over medium-high heat. Add lamb, sprinkle with salt and pepper and brown on all sides. Remove lamb from pot with a slotted spoon, and set aside.

  2. Add onion, 1 carrot (peeled and diced small), and mushrooms to cooking juices in pot. Cook stirring over medium-high heat, 5 to 7 minutes or until softened.
  3. Add wine. Bring to a boil, scraping any browned bits from bottom of pan. Let bubble until wine is reduced by half.
  4. Add tomato paste, anchovy paste, bay leaf, herbs, and broth. Bring to a boil, reduce heat, cover and simmer over medium-low heat, 45 minutes or until meat is tender.
  5. Preheat oven to 450 F. On a large, rimmed baking sheet, toss remaining 3 carrots, fennel, parsnip, and celery root with remaining 2 tbsp. cooking fat (melted if necessary), sea salt and freshly ground pepper, to taste. Place in oven and roast 20-30 minutes or until tender and beginning to brown.

  6. Once lamb is tender, add roasted veggies to stew. In a small cup combine arrowroot powder with 2 tbsp. water, and whisk with a fork until smooth. Add arrowroot slurry to stew and bring to a simmer until broth has thickened. Taste and adjust seasoning with sea salt and freshly ground pepper, and enjoy!

Nutritional Info Print
Nutrition Facts
Lamb Stew with Mushrooms and Red Wine
Amount Per Serving
Calories 379 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Cholesterol 92mg31%
Sodium 229mg10%
Potassium 708mg20%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 36g72%
Vitamin A 6895IU138%
Vitamin C 5mg6%
Calcium 56mg6%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.


About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.