Chicken Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply satisfying stew is built around tender chunks of beef chuck that are seared to a rich, caramelized crust before slow-simmering into something truly special. Ginger, turmeric, and garlic layer in warmth and depth, while sweet potato and carrots add a natural sweetness that balances the savory bone broth base. The cabbage goes in toward the end, soaking up all that flavor while staying pleasantly tender rather than mushy. A splash of apple cider vinegar at just the right moment brightens the whole pot and keeps the richness from feeling heavy. For anyone avoiding poultry, this is the kind of stick-to-your-ribs comfort food that doesn't ask you to compromise on anything — no swaps, no substitutions, just a straightforward and delicious bowl. Fresh parsley on top adds a pop of color and a clean finish that makes it feel a little more special when you're ready to serve.

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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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