Barley Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply satisfying stew is built around tender beef chuck, sweet potato, carrots, and cabbage all simmered low and slow in a rich bone broth until everything melts together into something truly comforting. The aromatics — ginger, garlic, turmeric, and fresh thyme — give the broth a warmth and complexity that makes it taste like it's been cooking all day, because it has. Searing the beef first is the move that sets this recipe apart, building a deep brown crust that adds layers of savory flavor to every spoonful. For anyone navigating grain sensitivities, this kind of stew can be a minefield when it comes to store-bought versions or restaurant bowls that quietly sneak in grain-based thickeners or malt-derived ingredients. Here, the broth gets its body entirely from the slow-cooked vegetables and collagen-rich beef — no grains, no fillers, nothing hidden. A splash of apple cider vinegar brightens the whole pot and keeps the flavors from feeling heavy. Finish it with a handful of fresh parsley and you've got a bowl that's as nourishing as it is delicious.

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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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