Seed Oil 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 — warm with turmeric and ginger, rich from slow-simmered beef chuck, and rounded out by sweet potato, carrots, and tender cabbage. Coconut oil stands in as the cooking fat here, which is what keeps this entirely free of the refined vegetable and seed oils that sneak into so many comfort food recipes. The beef gets a proper sear first, building a deep brown crust that adds serious flavor before everything braises low and slow in bone broth with a splash of apple cider vinegar. That long simmer is what transforms the chuck into fall-apart, fork-tender pieces that melt right into the broth. Cabbage goes in toward the end so it stays silky without turning to mush, soaking up all those aromatics beautifully. It's the kind of wholesome, nourishing bowl that doesn't ask you to compromise on flavor to eat clean — just ladle it up, scatter some fresh parsley on top, and dig in.

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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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