BHA & BHT Free Irish Lamb Stew
Rich, slow-simmered lamb with sweet potato, parsnips, turnips, and carrots — this is cold-weather comfort food at its most satisfying. The broth builds deep flavor from bone-in shoulder or neck, coconut oil for searing, and a splash of apple cider vinegar that quietly brightens the whole pot. Warm spices like turmeric and ginger add gentle complexity without overwhelming the natural sweetness of the root vegetables. For anyone navigating BHA and BHT concerns, the real win here is that every single ingredient is whole and unprocessed — no shelf-stable shortcuts, no packaged seasoning blends, no reason to squint at a label. Using a homemade or AIP-compliant bone broth keeps the ingredient list clean from start to finish. The long, low simmer does the heavy lifting, breaking down the collagen in the lamb until it's fall-apart tender and the vegetables have soaked up every bit of that herb-scented broth. Finish with a handful of fresh parsley and you've got a bowl that feels like it took all day — because in the best possible way, it did.
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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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