Artificial Food Coloring Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built on nothing but whole, real ingredients, this slow-simmered lamb stew is the kind of bowl that makes a cold evening feel like a gift. Every drop of color comes from turmeric, sweet potato, and carrots — no synthetic dyes, no mystery additives, just honest vegetables doing their job beautifully. The combination of apple cider vinegar and pure maple syrup creates a braising liquid that is both bright and subtly sweet, coaxing the lamb shoulder into something remarkably tender and rich over a long, gentle simmer. Coconut oil, bone broth, and fresh aromatics like ginger, thyme, and rosemary round out the flavor without a single ingredient that would raise a red flag on a label. For anyone navigating artificial coloring concerns, store-bought stews and seasoning packets are a minefield — this recipe sidesteps all of that by keeping every component completely transparent and traceable. The parsnips and sweet potato absorb the spiced broth as they cook, turning the whole pot into something that tastes far more complex than the simple ingredient list suggests. Finish it with a handful of fresh parsley and you have a showstopper dinner that is as clean as it is comforting.
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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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