Low Sugar Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply savory, and just a little bit unexpected, this lamb stew is the kind of one-pot meal that makes the whole house smell incredible. Tart Granny Smith apples do the heavy lifting here — they melt into the broth and add a gentle natural sweetness that balances the earthy turmeric and Ceylon cinnamon without a single gram of added sugar anywhere in the pot. Carrots and parsnips bulk it out into a truly satisfying bowl, while fresh sage and thyme give the whole thing an herby, almost rustic depth. The technique matters too: searing the lamb in batches before the long, slow simmer builds a rich, complex base that shortcuts simply can't replicate. Apple cider vinegar and bone broth round out the braising liquid into something that tastes like it took far more effort than it actually did. If you've ever worried that cutting out added sugar means giving up comfort food, this stew is a pretty convincing argument to the contrary. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.

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Ingredients

4 servings

2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
3 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
8 fresh sage leaves, roughly torn
2 sprigs fresh thyme

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the lamb cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and repeat with the remaining batch.

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