MSG 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 sweet from tart Granny Smith apples, this slow-simmered lamb stew is the kind of bowl that makes a cold evening feel like a gift. Boneless lamb shoulder gets seared until deeply browned, then braised low and slow with carrots, parsnips, turmeric, Ceylon cinnamon, and fresh sage until it practically falls apart at the touch of a spoon. The apple cider vinegar adds a subtle brightness that keeps all those rich, earthy flavors from feeling heavy. For anyone navigating monosodium glutamate sensitivities, packaged stews and seasoning blends can be a minefield — but every single ingredient here is whole and straightforward, with no flavor enhancers hiding in the broth or spice mix. Using homemade or a clean-label bone broth is the one step worth paying attention to, and the recipe calls that out directly. Everything else — the aromatics, the herbs, the spices — is exactly what it says it is. The result is a stew that tastes incredibly complex without relying on anything artificial to get there. Finish it with a handful of fresh flat-leaf parsley and it's ready to serve.

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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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