Whole 30 Beef & Cabbage Stew with Lemon Parsley
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
4.6(16)
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Learn more →Ingredients
4 servings
- 1.5 lb beef chuck, cut into 1-inch cubes
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced into ½-inch pieces
- 1 medium zucchini, cut into ½-inch half-moons
- ½ small green cabbage (about 4 cups), cored and cut into 1-inch pieces
- 4 cups beef bone broth
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the sea salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work 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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