Gluten Free 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 — deeply savory beef, sweet potato, tender cabbage, and a golden broth fragrant with ginger, garlic, and turmeric. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label. The bone broth base builds a rich, nourishing foundation, while a splash of apple cider vinegar brightens everything and keeps the flavors from feeling heavy. Searing the beef chuck in batches before the long simmer is the move that takes this from good to genuinely restaurant-worthy — that deep brown crust adds layers of flavor you just can't skip. After about an hour of low, slow cooking, the beef becomes fall-apart tender, and the cabbage soaks up all that spiced broth in the final stretch. It's a complete, satisfying bowl on its own, but a scatter of fresh parsley right before serving adds a clean, herby finish that pulls everything together.

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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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