Pork 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 built entirely around beef chuck, which means it's naturally free from any pork products without requiring any substitutions or workarounds. The beef is seared in coconut oil until a serious brown crust forms, locking in flavor before it slow-simmers in bone broth with carrots, sweet potato, and a fragrant base of ginger, garlic, and turmeric. That long, low simmer is what transforms the chuck into fall-apart tender pieces that practically melt when you press them with a fork. Cabbage goes in toward the end, soaking up all those warm, spiced juices while staying just tender enough to have a little body in every bite. The apple cider vinegar adds a subtle brightness that keeps the whole bowl from feeling heavy, even though it's genuinely stick-to-your-ribs satisfying. A handful of fresh parsley on top pulls it all together and makes it look as good as it tastes. This is the kind of stew you make on a slow afternoon and eat all week.

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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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