Seeds Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, warming stew is the kind of one-pot meal that makes the whole kitchen smell incredible — deeply savory beef, sweet potato, tender cabbage, and a broth brightened with ginger, turmeric, and a splash of apple cider vinegar. The beef chuck gets a proper sear first, building a rich, caramelized crust that gives the broth serious depth before it ever hits a simmer. Cooking with seeds-free needs in mind can feel limiting when it comes to bold, layered flavors, but this recipe leans on fresh aromatics and whole spices to deliver every bit of that complexity without relying on any seed-derived oils or seasonings. Coconut oil handles the searing beautifully, and bone broth keeps the base rich and nourishing from start to finish. The cabbage goes in toward the end so it stays tender without turning to mush, soaking up all those warm, golden juices. A handful of fresh parsley on top adds a pop of color and brightness that ties everything together. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a cozy weeknight dinner.

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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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