Almond Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, soul-warming stew is built on tender chunks of seared beef chuck, sweet potato, carrots, and silky braised cabbage — all simmered low and slow in bone broth until everything melts together into something deeply satisfying. The combination of fresh ginger, turmeric, and garlic gives the broth a warmth and complexity that makes it taste like it took far more effort than it actually did. Searing the beef first is the secret weapon here, building a rich, caramelized crust that adds layers of flavor to every spoonful. A splash of apple cider vinegar brightens the whole pot and keeps the richness from feeling heavy. For anyone navigating tree nut sensitivities, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-reading required. Every ingredient is straightforward and whole, so you can cook with confidence and focus on what matters: getting dinner on the table. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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