MSG Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and laced with just a whisper of sweetness, this lamb stew is the kind of one-pot meal that makes the whole house smell incredible. Boneless lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and sweet potato until everything is meltingly tender and the broth turns rich and silky. The flavor comes entirely from real, whole ingredients — fresh ginger, garlic, turmeric, Ceylon cinnamon, apple cider vinegar, and pure maple syrup — so there's no need to reach for any packaged seasoning blends or bouillon cubes that might sneak in unwanted additives. Bone broth ties it all together, building that hearty, slow-cooked depth without any shortcuts. For anyone navigating a sensitivity to monosodium glutamate, this recipe is a genuine relief because every single component is straightforward and easy to verify. The apple cider vinegar and maple syrup create a subtle sweet-tart backbone that balances the earthiness of the lamb beautifully — it's a combination that sounds unexpected but absolutely delivers. Finish each bowl with a handful of fresh parsley and you've got a comforting, crowd-worthy stew 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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