Beef Free Maple & Apple Cider Lamb Stew
Tender lamb shoulder slow-simmered with root vegetables, warm spices, and a touch of maple sweetness — this is cold-weather comfort food at its most satisfying. The combination of apple cider vinegar and pure maple syrup creates a broth that's subtly tangy and lightly sweet, balanced by earthy turmeric and fragrant Ceylon cinnamon. Chunky carrots, parsnips, and sweet potato soak up every bit of that deeply flavored liquid as they cook down to melt-in-your-mouth tenderness alongside the fork-shredding lamb. Coconut oil and bone broth keep the whole thing completely free of any beef-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's built that way from the start. Searing the lamb in two batches before the long, low simmer is the move that gives the broth its rich, caramelized backbone, so don't rush that step. A Dutch oven does all the heavy lifting here, and by the time you lift the lid, your kitchen will smell absolutely incredible. Finish each bowl with a scatter of fresh parsley and you've got a stew that feels genuinely special without being complicated.
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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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