Artificial Food Coloring Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those dishes that feels like it was made for cold evenings and hungry families, and this version delivers every bit of that comfort. The lamb shoulder or neck is seared until deeply browned before braising low and slow, which builds a savory depth that no shortcut can replicate. Carrots, parsnips, turnips, and sweet potato round out the pot with natural sweetness and heartiness, while turmeric and ginger add a subtle warmth without any synthetic additives. Every ingredient here is exactly what it says it is — no dyes, no artificial colorings, just whole foods doing all the heavy lifting. For anyone navigating sensitivities to synthetic food dyes, this kind of recipe is a genuine relief, since packaged stew mixes and seasoning blends are notorious for sneaking in unnecessary colorants. The bone broth and apple cider vinegar bring a quiet brightness and body to the broth that makes it feel almost restorative. Finish with a scatter of fresh parsley and you have a bowl that looks and tastes like it took serious effort — even though the oven does most of the work.
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or neck, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 cups sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp 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 and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared pieces to a plate and set aside.
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