Yeast Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and fragrant with ginger, turmeric, and fresh herbs, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. The braising liquid gets its complexity from apple cider vinegar and pure maple syrup — a combination that tenderizes the lamb beautifully while building a rich, slightly sweet-tangy broth without a drop of anything fermented or yeast-derived. Carrots, parsnips, and sweet potato simmer low and slow until they're meltingly soft, soaking up every bit of that spiced, aromatic liquid. Avoiding yeast can make hearty comfort food feel off-limits, but a slow-braised stew like this is naturally in your corner — no bread, no beer, no hidden additives, just whole ingredients doing all the heavy lifting. The key move is searing the lamb in batches before anything else goes in, which builds a deep, caramelized crust that gives the finished broth its backbone. Ceylon cinnamon and turmeric add warmth without overwhelming the dish, and the fresh thyme and rosemary tie everything together in the most satisfying way. Finish each bowl with a scatter of flat-leaf parsley and you've got a showstopper that feels indulgent but is completely clean from start to finish.
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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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