BHA & BHT Free Maple & Cinnamon Lamb Stew

Warm, deeply fragrant, and built on nothing but whole, recognizable ingredients, this lamb stew is the kind of pot that makes the whole kitchen smell incredible. Tender chunks of seared lamb shoulder slow-simmer with carrots, parsnips, and sweet potato until everything is fall-apart soft and coated in a rich, lightly sweet broth. Ceylon cinnamon and turmeric give the stew a gently spiced backbone, while pure maple syrup and apple cider vinegar balance each other into something that tastes far more complex than the ingredient list suggests. For anyone navigating BHA and BHT avoidance, packaged broths, spice blends, and even some cooking oils can be surprisingly tricky — this recipe sidesteps all of that by relying on bone broth, coconut oil, and fresh aromatics like ginger, rosemary, and thyme. The two-batch sear on the lamb is worth every extra minute; that deep brown crust is what gives the broth its body and savory depth. Fresh parsley scattered over the top at the end adds a bright, clean finish that lifts the whole bowl. It's hearty enough to be a complete meal and the kind of recipe you'll want to keep in rotation all through the colder months.

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