Paleo Beef, Cabbage & Onion Stew
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.9(12)
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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
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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