Artificial Food Coloring Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Artificial Food Coloring Free Apple & Sage Lamb Stew

Warm, deeply savory, and just a little sweet from tart apple and fragrant spices, this slow-simmered lamb stew is the kind of meal that makes the whole kitchen smell incredible. Every ingredient here is exactly what it says it is — lamb shoulder, root vegetables, fresh herbs, and a handful of whole spices — so there's no need to squint at a label hunting for synthetic dyes or mystery additives. Coconut oil, bone broth, and apple cider vinegar build a rich, glossy base that gets its golden color entirely from turmeric and Ceylon cinnamon, not a drop of artificial anything. The lamb is seared in batches until deeply browned, then braised low and slow with carrots, parsnips, and chunks of Granny Smith apple until it's fall-apart tender and soaking up every bit of that aromatic broth. Fresh sage and thyme do the heavy lifting on flavor, giving the stew an earthy, almost autumnal depth that feels genuinely special without requiring any complicated technique. It's a satisfying, wholesome bowl that works beautifully for anyone keeping a close eye on what goes into their food — and honestly, it's just a really excellent stew.

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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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