Pistachio Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty stew is the kind of deeply satisfying one-pot meal that makes the whole kitchen smell incredible. Searing the beef chuck until a dark, caramelized crust forms is the secret weapon here — it builds a rich, savory base that carries through every spoonful. Turmeric, fresh ginger, and garlic layer in warmth and depth, while sweet potato and carrots add a gentle sweetness that balances the broth beautifully. The cabbage goes in toward the end so it turns silky and tender without losing its body, soaking up all those aromatic juices along the way. A splash of apple cider vinegar brightens the whole pot just enough to keep it from feeling heavy. Every ingredient in this recipe is naturally free from tree nuts and related allergens, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Finish it with a handful of fresh parsley and you've got a bowl that's as nourishing as it is delicious.

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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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