Barley Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then slow-cooked with carrots, parsnips, and sweet potato until everything is fall-apart soft and the broth turns rich and glossy. Apple cider vinegar and pure maple syrup do something genuinely special here — they balance each other out and give the whole dish a subtle brightness that keeps it from feeling heavy. Ground turmeric and Ceylon cinnamon add warmth without overwhelming the meat, and the fresh thyme and rosemary sprigs infuse every spoonful with herby depth. For anyone navigating a grain-free or barley-free lifestyle, stews can be a minefield of thickeners and store-bought broths with hidden ingredients — this one sidesteps all of that by using coconut oil, bone broth, and naturally starchy root vegetables to build body and flavor from scratch. Every ingredient is straightforward and easy to source, so there's no label-reading anxiety involved. Finish each bowl with a handful of fresh parsley and you've got a genuinely stunning meal that tastes like it took far more effort than it did.
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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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