Legume Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, slow-simmered stew is the kind of deeply satisfying meal that makes the whole kitchen smell incredible — warm with turmeric and ginger, rich from bone broth, and loaded with tender chunks of beef, sweet potato, and cabbage. The beef chuck gets a proper sear first, building a dark, caramelized crust that gives the broth serious depth before everything comes together in a long, gentle simmer. Carrots and sweet potato melt into the liquid, while the cabbage holds just enough texture to make every spoonful interesting. For anyone navigating a legume-free approach, this one is naturally in the clear — no beans, no lentils, no pea protein hiding in the broth — just whole, straightforward ingredients from start to finish. The apple cider vinegar adds a subtle brightness that keeps the richness from feeling heavy, and the coconut oil ties it all together with a faint, almost imperceptible warmth. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a cozy weeknight dinner that does most of the work on its own.

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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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