Celery 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 turmeric and ginger, rich from slow-simmered beef chuck, and rounded out by sweet potato and tender cabbage. The beef gets a proper sear first, building a caramelized crust that gives the broth real depth before anything else even hits the pot. Bone broth and a splash of apple cider vinegar keep the base bright and nourishing, while the aromatics — garlic, fresh ginger, and thyme — layer in complexity without any fuss. For anyone avoiding celery and celery-derived ingredients, this recipe is naturally in the clear: every ingredient is straightforward, and there's no mirepoix shortcut or hidden seasoning blend to second-guess. The cabbage goes in toward the end so it stays tender without turning to mush, and the sweet potato melts into the stew just enough to give the broth a subtle body. A handful of fresh parsley on top is optional but adds a nice pop of color and freshness right before serving. This is the kind of stew you'll want on rotation all winter long.

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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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