Rice Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply satisfying stew is built around tender chunks of seared beef chuck, sweet potato, carrots, and cabbage all simmered low and slow in bone broth until everything melts together into something truly comforting. The sear on the beef is non-negotiable — that deep brown crust is where a huge amount of flavor comes from, and it carries through every spoonful. Fresh ginger, garlic, and turmeric give the broth a warmth and complexity that feels almost exotic without being fussy or hard to pull off on a weeknight. A splash of apple cider vinegar at the start brightens the whole pot and keeps the richness from feeling heavy. Because this stew is built entirely around vegetables, beef, and broth, there's no grain or starchy filler to worry about — it's naturally satisfying without needing a side of rice to feel complete. The cabbage goes in toward the end so it stays tender but still has a little body, which gives the finished dish a great mix of textures. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like you spent all day on it.

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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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