Carrageenan 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 around tender chunks of seared beef chuck, sweet potato, carrots, and cabbage all simmered low and slow in a rich bone broth. The combination of fresh ginger, turmeric, and garlic gives the broth a deeply aromatic backbone that makes the whole kitchen smell incredible. Carrageenan — a common additive found in many packaged broths, dairy alternatives, and processed soups — can be surprisingly tricky to avoid when you're reaching for convenience products, but this recipe keeps everything clean and whole-ingredient from start to finish. Searing the beef first in coconut oil builds a deep, caramelized crust that adds serious flavor before the long, gentle simmer does its work. A splash of apple cider vinegar brightens the broth and helps balance the richness of the meat, while the cabbage added near the end stays tender without turning to mush. 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 that actually satisfies.

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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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