Xanthan Gum Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and perfumed with ginger, turmeric, and Ceylon cinnamon, this lamb stew is the kind of pot that makes the whole house smell incredible on a cold evening. The broth gets its gentle sweetness from pure maple syrup and apple cider vinegar, which also help tenderize the lamb shoulder into something truly fork-tender and rich. Carrots, parsnips, and sweet potato round out the bowl with hearty, naturally thickening vegetables — no gums, starches, or additives needed to get that satisfying, full-bodied texture. That's actually the quiet brilliance here: the long, low simmer does all the work, coaxing collagen from the lamb and body from the bone broth until the stew thickens beautifully on its own. Every ingredient is clean and straightforward, so there's no label-reading anxiety or wondering whether a packaged thickener has snuck something unwanted into your dinner. Sear the lamb in two batches, don't rush the simmer, and you'll be rewarded with a bowl that tastes like it took far more effort than it did. A scatter of fresh parsley at the end brightens everything up just before serving.
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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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