Chestnut 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 beef chuck, sweet potato, carrots, and cabbage all simmered low and slow in a rich bone broth until everything melts together into something deeply satisfying. The aromatics — ginger, garlic, turmeric, and fresh thyme — give the broth a warmth and complexity that makes every spoonful feel intentional rather than thrown together. Searing the beef first is the move that sets this recipe apart, building a deep brown crust that adds layers of savory flavor to the whole pot. For anyone navigating tree nut restrictions, this one is completely straightforward — every ingredient on the list is naturally free of chestnuts and there's no need to swap or substitute a thing. The apple cider vinegar adds a subtle brightness that keeps the stew from feeling heavy, even after a long simmer. Finish it with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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