Beef and Cabbage Stew
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.6(27)
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Learn more →Ingredients
4 servings
- 1.5 lb beef chuck, cut into 1-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 3 medium carrots, peeled and cut into ½-inch rounds
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 tbsp apple cider vinegar
- ½ small head green cabbage, cored and cut into 1-inch pieces (about 4 cups)
- 2 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
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