Carrageenan Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes your whole kitchen smell incredible from the moment the meat hits the pan. Boneless lamb shoulder is seared until deeply browned, then slowly braised with apple cider vinegar, pure maple syrup, and bone broth until it's fall-apart tender — a combination that sounds unexpected but tastes completely natural together. Carrots, parsnips, and sweet potato round out the bowl with hearty, earthy sweetness, while fresh thyme and rosemary keep everything grounded and aromatic. For anyone navigating a carrageenan-free lifestyle, the tricky part is usually store-bought broths and processed ingredients that sneak in thickeners and additives. This recipe sidesteps all of that by relying on homemade or carefully sourced AIP-compliant bone broth, coconut oil, and whole spices — nothing processed, nothing hidden. The long, low simmer naturally thickens the stew through the collagen in the lamb and the starch from the sweet potato, so there's no need for any gums or stabilizers whatsoever. Every ingredient listed is exactly what it says it is, which makes this an easy one to trust. Finish each bowl with a handful of fresh parsley and you've got a meal that's 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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