Paleo Beef and Cabbage Stew
This hearty, deeply satisfying stew is exactly the kind of cold-weather cooking that makes you want to stay in all day. Chunks of beef chuck are seared until a serious crust forms, then slow-simmered with carrots, sweet potato, and cabbage in a rich bone broth until everything is fall-apart tender and full of flavor. Ginger, turmeric, and garlic build a warm, aromatic base that makes the whole kitchen smell incredible, while a splash of apple cider vinegar adds just enough brightness to balance the richness. Coconut oil handles the searing, bone broth replaces any grain-based stock, and every single ingredient is clean and whole ā no grains, no legumes, no dairy, nothing to second-guess. Stews like this can sometimes feel like a minefield when it comes to hidden thickeners or processed broths, but this one is built entirely from scratch so you know exactly what's in the pot. The cabbage goes in toward the end, soaking up all that savory liquid without turning to mush, and a handful of fresh parsley on top makes it feel finished and bright. It's the kind of meal that tastes like it took serious effort but really just asks you to be patient while it does its thing.
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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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