Pecan 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. Chunks of seared chuck become fall-apart tender after a long, slow simmer alongside sweet potato, carrots, and cabbage — all soaking up a rich bone broth seasoned with turmeric, ginger, and garlic. The apple cider vinegar adds a subtle brightness that keeps the broth from feeling heavy, while the coconut oil gives the sear a clean, slightly sweet depth. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, spice blends, or garnishes that might sneak in unexpected nuts. The technique is simple but intentional: browning the beef in batches builds a serious crust that pays off in flavor throughout the entire pot. Cabbage goes in toward the end so it stays tender without turning to mush, making every bowl feel balanced and satisfying. Finish with a handful of fresh parsley and you've got a complete, nourishing meal that's as comforting as it gets.

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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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