Lupin 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 meal that fills the kitchen with an irresistible aroma and delivers serious comfort in every spoonful. Tender chunks of beef chuck, sweet potato, carrots, and cabbage come together in a rich bone broth base that's layered with warm turmeric, fresh ginger, and garlic. The deep sear on the beef before simmering builds a savory crust that pays off big once everything melds together over low heat. Lupin flour and lupin-based additives have quietly crept into a surprising number of packaged soups, stews, and seasoning blends, so cooking from scratch with whole, recognizable ingredients is the safest and most satisfying route. Every component here is naturally free of that legume, so there's no label-scanning or substitution stress involved. A splash of apple cider vinegar brightens the broth just enough to balance the richness, and a handful of fresh parsley at the end keeps things feeling light despite how deeply satisfying the bowl is. It's the kind of recipe you'll want to make on a Sunday and eat all week.

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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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