Artificial Flavors Free Beef and Cabbage Stew
This hearty, slow-simmered stew is the kind of meal that fills the kitchen with warmth and draws everyone to the table before it's even finished cooking. Tender chunks of seared beef chuck, sweet potato, carrots, and cabbage come together in a rich bone broth base that's deeply savory and genuinely satisfying. The flavor comes entirely from real, whole ingredients ā fresh ginger, garlic, turmeric, thyme, and a splash of apple cider vinegar ā so there's no need to second-guess a single thing in the pot. For anyone navigating a diet free from synthetic additives, that kind of ingredient transparency is a genuine relief, especially in a comfort food category where packaged seasonings and flavor packets tend to sneak in. Searing the beef first builds a gorgeous crust that pays off in every spoonful, and the long, low simmer does the rest of the heavy lifting. A finishing scatter of fresh parsley brightens the whole bowl without complicating anything. It's the kind of recipe you'll come back to on cold nights, knowing exactly what went into it.
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Learn more āIngredients
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 Ā½-inch rounds
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 tbsp apple cider vinegar
- Ā½ 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 3ā4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
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