High Fructose Corn Syrup Free Maple & Apple Cider Lamb Stew
Few things hit harder on a cold evening than a deeply fragrant lamb stew, and this one earns its place at the top of the rotation. The sweetness here comes entirely from pure maple syrup and the natural sugars in apple cider vinegar, carrots, parsnips, and sweet potato — no corn syrup, no processed shortcuts, nothing hiding in the background. That matters more than you might think, because a lot of store-bought broths, condiments, and even spice blends sneak in sweeteners that have no business being in a savory pot. Using a clean bone broth and checking that your maple syrup is 100% pure keeps every ingredient exactly what it says it is. The lamb shoulder gets a proper sear in coconut oil before a long, slow simmer with turmeric, Ceylon cinnamon, fresh ginger, and garlic — layers of warmth that build into something genuinely complex without any fuss. By the time the root vegetables go in, the broth has already picked up all that richness from the browned meat and aromatics, so everything finishes tender and deeply flavored. Scatter a little fresh parsley over the top and you have a bowl that tastes like it took far more effort than it actually 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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