MSG Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, soul-warming stew is built on a foundation of deeply seared beef chuck, sweet potato, tender carrots, and silky cabbage — all simmered low and slow in rich bone broth until everything melts together into something truly satisfying. The flavor comes entirely from real, whole ingredients: fresh ginger, garlic, turmeric, thyme, and a splash of apple cider vinegar that brightens the whole pot without any shortcuts. For anyone avoiding hidden flavor enhancers, this recipe is a breath of fresh air — every ingredient on the list is exactly what it says it is, with no processed seasonings or packaged broths that might sneak in unwanted additives. Searing the beef in batches before building the stew is the move that makes this dish exceptional, creating a deep, caramelized crust that adds layers of flavor you simply can't get any other way. The cabbage goes in toward the end so it stays tender without turning to mush, and the sweet potato naturally thickens the broth into something almost velvety. A handful of fresh parsley on top at the end adds a pop of color and a clean, herby finish. This is the kind of stew that tastes like it took all day — because it kind of did, and it was absolutely worth it.

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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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