Nitrate & Nitrite Free Beef and Cabbage Stew
This hearty, deeply savory stew is the kind of one-pot meal that makes the whole kitchen smell incredible ā warm with turmeric and ginger, rich from slow-simmered beef chuck, and rounded out by sweet potato and tender cabbage. For anyone avoiding nitrates and nitrites, processed meats and cured products are usually the biggest landmine in comfort food recipes, but this one sidesteps all of that entirely by building its depth from whole, unprocessed ingredients. The beef gets a proper sear in coconut oil to develop a gorgeous brown crust before it ever hits the broth, which means you're not sacrificing any of that savory, slow-cooked flavor. Bone broth and a splash of apple cider vinegar give the base a subtle richness and brightness that store-bought shortcuts simply can't match. Fresh ginger, garlic, and thyme do the heavy lifting on aromatics, so every spoonful tastes layered and intentional. The cabbage goes in toward the end, soaking up all that spiced broth while staying just tender enough to hold its texture. It's a genuinely satisfying bowl of food that happens to be clean from start to finish.
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Learn more āIngredients
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 Ā½-inch rounds
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 tbsp apple cider vinegar
- Ā½ 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 3ā4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
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