Soy Free Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(4)

Rich, slow-simmered lamb shoulder with earthy cremini mushrooms and a warming blend of turmeric, ginger, and Ceylon cinnamon — this stew is the kind of deeply satisfying bowl that makes the whole kitchen smell incredible. The lamb is seared in batches until deeply browned before braising low and slow in bone broth, which means every spoonful carries that layered, fall-apart tenderness you only get from giving it real time on the stove. Soy can sneak into a surprising number of store-bought broths and cooking fats, but this recipe keeps things clean with coconut oil and an AIP-compliant or homemade bone broth as its base. A splash of apple cider vinegar brightens the whole pot without any of the fermented soy products that sometimes appear in savory stews. The carrots and celery add body and a little sweetness, while the fresh rosemary and thyme tie everything together with an herby, almost rustic depth. Scatter some flat-leaf parsley over the top before serving and you've got a bowl that looks as good as it tastes. Whether you're cooking for a crowd or meal-prepping for the week, this stew reheats beautifully and only gets better as the flavors settle.

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Ingredients

4 servings

For the stew

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
6 cloves garlic, minced
1 lb cremini mushrooms, quartered
3 medium carrots, cut into 1-inch pieces
2 stalks celery, sliced ½-inch thick
1 tsp ground turmeric
1 tsp ground ginger
½ tsp ceylon cinnamon
4 cups bone broth, homemade or aip-compliant brand
1 tbsp apple cider vinegar
2 sprigs fresh rosemary
4 sprigs fresh thyme

For serving

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

Instructions

1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp fine sea salt.
2
Heat the coconut oil in a large 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 set aside.

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