Gluten Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and faintly sweet, this lamb stew is the kind of slow-cooked comfort food that makes the whole kitchen smell incredible. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and the broth turns rich and silky. Apple cider vinegar and pure maple syrup do something genuinely special here — they balance each other out and give the stew a subtle brightness that keeps it from feeling heavy. Turmeric, Ceylon cinnamon, fresh ginger, and woody herb sprigs layer in warmth and complexity without any of the thickeners or flour-based roux that can make stews off-limits for people avoiding gluten. Every ingredient in the pot is naturally grain-free, and using a trusted bone broth — homemade or a clean-label brand — keeps the whole dish worry-free from start to finish. This is the kind of recipe that rewards patience: the longer it simmers, the more the flavors deepen and the lamb becomes fork-tender enough to shred at a touch. Finish each bowl with a scatter of fresh parsley and you have a genuinely stunning meal that feels special enough for a dinner party but honest enough for a quiet Sunday at home.
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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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