Brazil Nut Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply savory stew is the kind of one-pot meal that makes the whole kitchen smell incredible — warm with ginger and turmeric, rich from slow-simmered beef chuck, and rounded out by sweet potato and tender cabbage. The beef gets a proper sear first, building a deep brown crust that adds serious flavor before it ever hits the broth. From there, everything braises low and slow until the meat is fall-apart tender and the vegetables have soaked up every bit of that aromatic bone broth. A splash of apple cider vinegar at the start brightens the whole pot without tasting sharp, and the cabbage added near the end stays silky rather than mushy. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, wholesome cooking from start to finish. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a cozy weeknight dinner.

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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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