Shellfish Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, slow-simmered stew is the kind of deeply satisfying meal that makes you want to pull up a chair and stay awhile. Tender chunks of beef chuck are seared until a rich, caramelized crust forms, then braised low and slow with sweet potato, carrots, and cabbage until everything melts together in a golden, turmeric-spiced broth. Fresh ginger and garlic build a warm, aromatic backbone, while a splash of apple cider vinegar brightens the whole pot just enough to keep it from feeling heavy. The cabbage goes in toward the end so it stays tender without turning to mush — a small detail that makes a big difference in the final bowl. Every ingredient here is straightforward and naturally free from any seafood or shellfish concerns, so there's no need to scrutinize labels or worry about hidden additives. It's the kind of wholesome, one-pot cooking that rewards patience and fills the kitchen with an incredible smell. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took far more effort than it did.

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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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