Rice Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of lamb shoulder are seared until deeply browned, then slow-simmered with carrots, parsnips, and sweet potato until everything is fall-apart soft and rich with flavor. The combination of apple cider vinegar and pure maple syrup gives the broth a subtle tang-and-sweetness that balances the earthiness of turmeric and Ceylon cinnamon beautifully. Bone broth forms the base, so the liquid becomes naturally silky and nourishing as it cooks down — no thickeners or grains needed to make it feel substantial. For anyone navigating a grain-free lifestyle, stews like this can sometimes feel like they're missing something without a starchy base underneath, but the parsnips and sweet potato pull serious weight here, making every bowl genuinely hearty and satisfying on its own. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that lifts the whole dish. It's the kind of recipe you'll want to make on a Sunday and eat all week.
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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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