Celery Free 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 slow-simmered lamb stew brings together tender braised meat, sweet-tart apple chunks, and earthy root vegetables in a broth that smells absolutely incredible while it cooks. The combination of fresh sage, ginger, turmeric, and Ceylon cinnamon gives the whole pot a gently spiced, almost aromatic quality that feels both comforting and a little adventurous. Searing the lamb in batches before building the stew is the move that makes everything taste richer — those browned bits scraped from the bottom of the Dutch oven go straight into the broth and add serious depth. Carrots and parsnips hold their shape beautifully through the long simmer, while the apple softens into the stew and balances the savory notes without making things sweet. For anyone navigating a celery-free lifestyle, this recipe is a genuine win — the ingredient list is clean and straightforward, with no celery seed, celery salt, or hidden stalks lurking in the aromatics. Bone broth and apple cider vinegar round out the base, so the flavor is full and satisfying without relying on anything you'd need to second-guess. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort — even though the stew basically does the work for you.

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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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