Whole 30 Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply satisfying stew is exactly the kind of bowl you want when the weather turns cold and you need something that genuinely fills you up. Tender chunks of beef chuck are seared until a dark, caramelized crust forms, then slow-simmered with sweet potato, carrots, and cabbage in a rich bone broth until everything is meltingly soft and the flavors have fully come together. Fresh ginger, turmeric, and garlic build a warm, aromatic base that makes this taste far more complex than the ingredient list suggests. A splash of apple cider vinegar at the start brightens the whole pot and keeps the broth from tasting flat or one-dimensional. Sticking to compliant cooking fats and a clean bone broth means there are no hidden sugars, additives, or off-plan ingredients to worry about — just real, whole food from start to finish. The cabbage goes in toward the end so it stays tender without turning to mush, and a handful of fresh parsley on top adds a little color and freshness right before serving. It's the kind of recipe that rewards patience and tastes even better the next day.

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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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