Cashew 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 from the moment the beef hits the pan. Chunks of seared chuck become fall-apart tender after a long, slow simmer alongside sweet potato, carrots, and cabbage — all soaking up a rich bone broth seasoned with turmeric, ginger, and garlic. The coconut oil adds a subtle depth to the sear, while a splash of apple cider vinegar brightens the whole pot just enough to keep it from feeling heavy. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and cashew-based thickeners — no cream substitutes, no hidden nut pastes, just clean, whole ingredients doing all the work. The technique is straightforward: sear the beef in batches for that deep brown crust, build the aromatics, then let time do the rest. Cabbage goes in toward the end so it stays tender without turning to mush, and a handful of fresh parsley on top pulls everything together beautifully. It's the kind of stew you'll want to make on a Sunday and eat all 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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