Nickel Allergy Friendly Beef, Cabbage & Onion Stew
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Learn more →Ingredients
4 servings
- 1 ½ lb beef chuck, cut into 1 ½-inch cubes
- 1 ½ tsp salt, divided
- 2 tbsp olive oil
- 1 large yellow onion, halved and thinly sliced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 cloves garlic, minced
- ½ small green cabbage (about 1 lb), cored and cut into 2-inch wedges
- 3 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
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 deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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