BHA & BHT 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 a foundation of deeply seared beef chuck, sweet potato, carrots, and tender cabbage — all simmered low and slow in bone broth until everything is fall-apart rich and fragrant. The aromatics here do serious heavy lifting: fresh ginger, minced garlic, and ground turmeric give the broth a warm, golden depth that feels nourishing from the very first spoonful. For anyone navigating preservative-free eating, packaged broths and seasoning blends can be a minefield of hidden additives, but this recipe keeps things completely clean with whole vegetables, fresh herbs, and a splash of apple cider vinegar for brightness. Coconut oil handles the searing, and the long, covered simmer does the rest — no shortcuts, no fillers, just real food coaxing maximum flavor out of simple ingredients. The cabbage goes in toward the end so it stays tender without turning to mush, soaking up all that spiced, savory broth beautifully. A handful of fresh parsley scattered on top at serving adds a pop of color and a clean, herby finish. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking throughout the week.

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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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