Macadamia 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 the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of seared beef chuck slow-simmer alongside sweet potato, carrots, and cabbage in a rich bone broth seasoned with turmeric, ginger, and garlic — layers of warmth that build into something genuinely craveable. The trick of searing the beef first in coconut oil creates a deep, caramelized crust that adds serious flavor to every spoonful. A splash of apple cider vinegar brightens the whole pot just enough to balance the richness of the broth. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about sneaky nut-based oils or fillers hiding in the mix. It's naturally free of tree nuts without any substitutions or workarounds — just clean, nourishing cooking from start to finish. Finish it with a handful of fresh parsley and you've got a bowl that's as beautiful as it is comforting.

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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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