North African lamb stew

Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.

North African lamb stew for dinner!

We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.

Spicy lamb stew

Ingredients used:

  • Lamb meat on the bone, 1-2 kg
  • 400 g crushed tomatoes
  • Brown onion
  • Garlic
  • Fresh ginger
  • Bone broth + water
  • Coriander seeds
  • Cumin seeds
  • Ground sweet paprika
  • Ground turmeric
  • Cloves
  • Cardamom seeds
  • Cinnamon
  • Salt & pepper
Ingredients that will melt together in the Wonderbag.

How to:

1. First, dry-roast the coriander and cumin seeds in a pan.

2. Mortar together with the turmeric, paprika, salt and pepper.

3. Toss the lamb meat in the spices.

Mortar the yummy spices.
Cover the lamb meat in the spices before frying.

4. Heat a pot with lard, coconut oil or butter and brown the meat.

5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.

6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.

7. Add the cloves, cardamom and cinnamon.

8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.

The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!

Lamb stew served with a glass of red wine.

All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!

Happy slowcook,

Cecilia & Magnus


Red beet soup in Wonderbag

Look at the color of this soup! Red beets are so fun to cook with. This is a red beet soup with ginger in to give some edge to it and some coconut cream to soften it. On top is some pork crumbles, which is leftovers from making lard.

It is very nice to slow cook it in the Wonderbag to really let all the flavors evolve in the soup!


Red beet soup w. ginger

Ingredients needed:

  • Red beets
  • Bone broth
  • Coconut cream
  • Onion
  • Garlic
  • Fresh ginger
  • Thyme
  • Salt & pepper


How to:

  1. Chop the onions and brown them slightly in some cooking fat.
  2. Chop the beets, garlic and ginger and add in the pot.
  3. Cover with coconut cream, bone broth and water if needed.
  4. Add thyme, salt and pepper.
  5. Let it cook for about 15 minutes and then place in the pot in the Wonderbag for 1-2 hours (or longer) until the beets are soft.
  6. Mix the soup into desired texture.


I had some greens and soured beans as a complement to the soup. A delight dinner for any weekday!

Happy soup,

Cecilia & Magnus

Coq au vin blanc

We had some chicken wings, which I was inspired to make a classic dish out of. A Coq au vin blanc, but a paleo version of course. It turned out great and the recipe follows below!


Paleo coq au vin blanc

Ingredients needed:

  • Chicken on the bone, about 1 kg
  • 250 g bacon
  • 2 onions
  • 2 garlic cloves
  • 200 g champignons
  • Rosemary
  • Bay leaves
  • ~3 dl bone broth
  • ~3 dl white wine


How to:

  1. Brown the chicken in a saucepan in ghee, lard or coconut oil. Place them aside for a while.
  2. Chop the onion and garlic and cut the bacon in small pieces.
  3. Sauté the onion and bacon together with the rosemary. Add the garlic.
  4. Place the chicken back in the saucepan and add the bone broth, wine and bay leaves. Fill up with water if needed to cover the chicken.
  5. Let it cook for about 20 minutes and add the champignons. If large, chop them first.
  6. Place the pot in a Wonderbag or leave to simmer on the stove for a couple of hours until the chicken meat loosens from the bone.


We had the coq au vin with some steamed savoy kale and root celery. A very nice dish that we’ll definitely will do more times. IMG_4527

Make sure to enjoy the same wine to the dinner as used in the stew.

Happy cooking,

Cecilia & Magnus

Oxtail stew w. leek and allspice

Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.

Oxtail stew with mashed turnip and swede.

The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!

Paleo oxtail stew

Ingredients needed:

  • Oxtail
  • Bone broth
  • Leek
  • Red onion
  • Allspice
  • Bay leaves
  • Salt and pepper
Ingredients used in the oxtail stew.

How to:

  1. Chop the leek and onion and fry them until soft in the pot.
  2. Add the oxtail and cover with bone broth + water if needed.
  3. Grind the allspice in the mortar if you have whole seeds and add together with a few bay leaves and salt and pepper in the pot.
  4. Let it boil for about 30 minutes and then rest in the Wonderbag for at least 5 hours, or leave it to simmer on the stove top.
  5. Let it boil a couple of minutes on the stove top before serving.
Oxtail stew coming out of the Wonderbag.

The bone broth we used in this stew was freshly made in the Wonderbag just before. The Wonderbag really have a hard time during our weekends!

Paleo dinner with oxtail stew and red wine.

A nice Italian red wine was enjoyed to the dinner as well.

Happy oxtail cooking,

Cecilia & Magnus

Mustard lamb shoulder stew in Wonderbag

The past few weeks we have enjoyed some really well-tasting stews and soups made in the Wonderbag. In this post I will share a recipe of a stew made on lamb shoulder, mustard and turnip. It turned out great! Here we go.


The ingredients for the mustard lamb stew

  • A few slices of lamb shoulder
  • One medium-sized turnip
  • Two brown onions
  • Three cloves of garlic
  • 1 tbsp mustard powder
  • 10-20 black peppercorns
  • 1 tbsp rosemary
  • Water to fill the saucepan

Start with browning the lamb in a frying pan. Use richly with butter to get some extra nice taste and when flipping them sprinkle with some of the rosemary to allow the meat to absorb it whilst recovering from the heat. While waiting for the lamb to get a nice colour, chop the turnip and peel and chop the brown onions and split the garlic cloves. Add all of the ingredients together in a large saucepan, add the spices and fill up with water until it covers all of the ingredients. Let boil for about 30 minutes.

Giving the slices of lamb shoulder that nice colour in our cast iron pan.

Once the stew has boiled for about 30 minutes it is time to put it in the Wonderbag. Make sure that the stew is boiling nicely, then quickly place it in the Wonderbag and close it up.

Now, letting the Wonderbag do the work.

The stew should rest for at least five hours, the longer the better!

As a side we roasted the French delicacy pumpkin in the oven.

The side of the day was the French Delicacy pumpkin, the large one beneath the elliptical one.

We also had some leftover red cabbage salad that we had together with the stew and the pumpkin. Topping it all with some feta cheese.

Dinner with Wonderbag-made lamb stew.

We enjoy the Wonderbag more and more for each time we use it. Given some planning it is a really relaxing way of cooking food. During the weekends it is so much more enjoyable to prepare dinner before lunch and let it rest until the evening rather than having to stay in the kitchen cooking for an hour before being able to eat. Ideally we should also use it to make dinner during the weekdays, but we have only managed to do that once so far. It is a slightly long preparation time, that is kind of difficult to squeeze in into the morning schedule, but given some planning (always planning) and preparation the evening before it should definitely be a feasible thing to fit into an average day.

Hope you enjoyed the recipe and please let us know how it turned out for you!

Cecilia & Magnus

Balsamic chuck steak stew

Look at this dinner we had a while ago! Venison chuck steak, cooked in the Wonderbag, with bone broth and balsamic vinegar. Served with roughly mashed carrots and some greens.


Delicious dinner, slow cooked in the Wonderbag!


Have you missed reading about the Wonderbag? A non-electrical slow cooker! Find out more in this and this post.

Balsamic chuck steak stew

Ingredients used:

  • Chuck steak
  • Bone broth + water
  • Balsamic vinegar
  • Root celery
  • Brown onions
  • Garlic cloves
  • Dijon mustard
  • Thyme
  • Basil
  • Salt and pepper
Ingredients used in the stew. Chuck steak on the bone.

How to:

  1. Chop the root celery, onion and garlic into small pieces and brown them in a large pot.
  2. Add the chuck steak, bone broth + water and balsamic vinegar. The ratio between bone broth + water and vinegar should be about 4:1. Make sure to cover the chuck steak.
  3. Add all the seasoning and let it boil on the stove for about 30-40 minutes before putting it in your Wonderbag for at least four hours. Maybe less time if the chuck steak is not on bone.
The stew before being wrapped up in the Wonderbag.

It is of course possible to make the stew on the stove for the whole cooking time as well or in another variant of slow cooker, but we prefer to use our Wonderbag!

Chuck steak stew with mashed carrots.

The carrot mash is simple made by first steam cooking the carrots and them lightly mash them using a mixer or a mash tool, together with butter. Delicious!

Happy slow cooking,

Cecilia & Magnus

Oxtail stew in the Wonderbag

Time to find what the Wonderbag can do with our favorite piece of meat – the oxtail! We did a classic stew with canned tomatoes, onions, chili and herbs and of course our bone broth as the base.

Oxtail stew before being wrapped up in the Wonderbag.

The recipe can of course be used for making the stew on the stove or in the oven as well. A Wonderbag isn’t necessary but it makes it more convenient with slow cooking!

A large piece of oxtail served with turnip.

Tomato oxtail stew

Ingredients needed:

  • Oxtail
  • Canned tomatoes
  • Onions
  • Garlic
  • Bone broth
  • Apple cider vinegar
  • Bay leaves
  • Thyme
  • Oregano
  • Chili flakes
  • Cayenne pepper
  • Salt and pepper
The ingredients used for the oxtail stew.

How to:

  1. Chop the onions and garlic and brown carefully in a pot with coconut oil.
  2. Brown the oxtail on all sides, this need to be done with a few at the time as all of the pieces won’t fit in the bottom of the pot at the same time.
  3. When all pieces are browned, add everything into the pot and fill up with water so that everything is covered.
  4. Let it boil for 30 minutes and wrap it up in the Wonderbag (or leave at the stove or put into the oven).
  5. Wait for at least 5 hours before unwrapping it.
Resting in the Wonderbag for

And out of the Wonderbag comes the most tender oxtail we have tried! It just melts apart and loses from the bone without any resistance. Remember to save the bones afterward in the freezer to be able to do more bone broth.

Dinner enjoyed with red wine.

We had the stew together with turnip fries, which was a good taste combination.

Happy slow cooking,

Cecilia & Magnus