Artificial Flavors Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and laced with the gentle sweetness of pure maple syrup and apple cider vinegar, this lamb stew is the kind of meal that makes a cold evening feel like a gift. Every ingredient here is exactly what it says it is — real spices, fresh aromatics, whole root vegetables, and honest bone broth — so there's no need to squint at a label wondering what "natural flavors" actually means. The lamb shoulder gets a proper sear in coconut oil before a long, slow simmer that coaxes it into something fork-tender and rich, while turmeric, Ceylon cinnamon, garlic, and fresh ginger build a fragrant base that feels complex without relying on any shortcuts. Carrots, parsnips, and sweet potato soak up all that braising liquid and become meltingly soft by the time the pot is done. Apple cider vinegar adds a subtle brightness that keeps the whole thing from feeling heavy, and the maple syrup rounds out the broth with just enough warmth. A handful of fresh parsley scattered over the top at the end is all the finishing touch this bowl needs.
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Learn more →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, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 3 cups bone broth (homemade or aip-compliant brand)
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
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 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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