Yeast Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply satisfying stew is built around tender chunks of seared beef chuck, sweet potato, carrots, and cabbage all simmered low and slow in rich bone broth. The aromatics — fresh ginger, garlic, turmeric, and thyme — layer in a warmth that makes every spoonful feel nourishing and complex without relying on any fermented or leavened ingredients. For anyone navigating a yeast-free lifestyle, soups and stews can be a minefield of hidden culprits like store-bought broths, vinegars, or seasoning blends, but every ingredient here is straightforward and easy to verify. The apple cider vinegar adds just a touch of brightness to balance the richness of the beef, and it's used in a small enough quantity that it simply lifts the broth rather than overpowering it. Searing the beef in coconut oil before the long simmer is the move that takes this from simple weeknight soup to something genuinely crave-worthy — that deep brown crust adds a savory depth you can taste in every bite. The cabbage goes in toward the end so it stays tender without turning to mush, soaking up all that golden, turmeric-kissed broth. Finish it with a handful of fresh parsley and you've got a bowl that's as beautiful as it is comforting.

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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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