Pecan Free Maple & Apple Cider Lamb Stew

Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot you want simmering on the stove on a cold afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then slow-cooked with carrots, parsnips, and sweet potato until everything is fall-apart soft and the broth turns rich and glossy. Apple cider vinegar and pure maple syrup do something genuinely special here — they balance each other out and lift the earthy turmeric and Ceylon cinnamon into something that tastes complex without being fussy. Fresh thyme and rosemary steep into the broth the whole time, so by the time you ladle it into bowls, the whole thing smells incredible. Tree nut allergies can make cozy autumn-style stews stressful when recipes lean on nut-based thickeners or garnishes, but every single ingredient here is straightforward — coconut oil, bone broth, whole vegetables, and honest spices. A scatter of fresh flat-leaf parsley at the end adds a bright finish that pulls the whole bowl together. This is the kind of recipe you'll come back to all season long.

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