Eggless Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, warming stew is the kind of one-pot meal that makes the whole kitchen smell incredible — layers of ginger, turmeric, and garlic building a deeply aromatic broth around tender, slow-simmered beef. Searing the chuck in coconut oil first creates a rich, caramelized crust that adds serious depth to every spoonful. Sweet potato and carrots melt into the broth as it cooks, while the cabbage goes in later so it stays just tender enough without turning to mush. Bone broth and a splash of apple cider vinegar round out the flavor in a way that feels nourishing and complex without any fuss. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying a genuinely satisfying bowl. Every ingredient here is naturally free of eggs, so there's no swapping or substituting needed — just straightforward, wholesome cooking from start to finish. Finish with a scatter of fresh parsley and you've got a stew 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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