Paleo Maple & Apple Cider Lamb Stew
Warming, deeply aromatic, and built entirely from whole-food ingredients, this lamb stew is the kind of slow-cooked comfort that feels indulgent without straying from clean eating principles. Coconut oil replaces butter or vegetable oils for searing, and bone broth stands in for any grain-based or processed stock, so every component earns its place in the pot. The combination of apple cider vinegar and pure maple syrup creates a subtle sweet-tart backbone that makes the braising liquid taste almost impossibly complex for how straightforward the process really is. Turmeric, Ceylon cinnamon, fresh ginger, and woody herbs like thyme and rosemary layer in warmth and depth, while carrots, parsnips, and sweet potato make this a genuinely filling one-pot meal. Searing the lamb in batches before the long simmer is the step that separates a good stew from a great one — that deep brown crust dissolves into the broth and gives the whole dish a richness that tastes like it took far more effort than it did. By the time the lamb is fork-tender and the root vegetables are meltingly soft, your kitchen will smell absolutely incredible. Finish with a handful of fresh parsley and you have a bowl that is rustic, nourishing, and completely satisfying.
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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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