Yeast 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 lamb stew layers tender braised meat with sweet-tart apple, earthy root vegetables, and aromatic herbs for a bowl that feels both rustic and refined. The combination of Granny Smith apple and fresh sage is genuinely inspired — the apple melts into the broth and adds a gentle brightness that balances the richness of the lamb shoulder beautifully. Coconut oil, bone broth, and apple cider vinegar do all the heavy lifting here, so there's no need for wine, stock cubes, or any of the fermented or yeast-containing shortcuts that can sneak into stew recipes and cause problems. Turmeric and Ceylon cinnamon bloom in the pot with the aromatics, giving the broth a golden warmth that smells incredible as it simmers. The key technique is a proper sear on the lamb — working in two batches ensures you get that deep, caramelized crust that makes the finished stew taste like it came from a serious kitchen. After an hour and a half of low, covered simmering, the meat becomes fork-tender and practically melts into the broth alongside the carrots and parsnips. It's the kind of one-pot meal that rewards a little patience and tastes even better the next day.

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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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