Mushroom Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply savory stew is the kind of one-pot meal that makes the whole kitchen smell incredible from the moment the beef hits the pan. Searing the chuck cubes until a dark crust forms is the secret to building that rich, layered base — and from there, ginger, turmeric, and garlic keep things warm and aromatic without being overpowering. Sweet potato and carrots melt into the broth as it simmers, giving the whole pot a natural sweetness that balances the tangy splash of apple cider vinegar. The cabbage goes in toward the end so it stays tender without turning to mush, soaking up all that bone broth goodness along the way. For anyone navigating a diet that rules out fungi entirely, this recipe is a genuinely satisfying find — every bit of depth here comes from proper browning, aromatics, and long, slow heat rather than any ingredient that could cause concern. It's the kind of stew that tastes even better the next day, and it comes together with nothing more than a Dutch oven and a little patience.

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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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