Paraben Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and faintly sweet, this slow-simmered lamb stew is the kind of pot that makes the whole kitchen smell incredible. Tender chunks of lamb shoulder are seared until golden, then braised low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and the broth turns rich and glossy. The flavor comes from a genuinely clever combination — apple cider vinegar and pure maple syrup balance each other beautifully, while fresh ginger, turmeric, and Ceylon cinnamon add warmth without overwhelming the meat. Navigating ingredient labels can be exhausting when you're avoiding synthetic preservatives and chemical additives, but every component here is straightforward and whole: coconut oil, bone broth, fresh aromatics, and real spices with nothing hidden in the list. There are no packaged sauces or flavor packets to second-guess, just honest ingredients doing honest work. The long, gentle simmer does most of the heavy lifting, coaxing the lamb into fork-tender, shreddable pieces that drink up all that fragrant braising liquid. A scatter of fresh flat-leaf parsley at the end brightens the whole bowl and makes it feel just a little fancy for a weeknight dinner.
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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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