Turkey 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 around tender beef chuck that gets a proper sear before slow-simmering into something truly special. Chunks of sweet potato and carrot soak up a richly spiced broth layered with turmeric, fresh ginger, and garlic, while cabbage adds a satisfying, slightly silky texture by the time it's done. The splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. Bone broth forms the backbone of the whole dish, giving it that slow-cooked depth you'd expect from something that took all day — even though the process is mostly hands-off. It's a naturally wholesome bowl that skips poultry entirely without sacrificing any of the comfort or richness you want from a cold-weather stew. A scatter of fresh parsley on top pulls it all together and makes it look as good as it tastes.

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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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