Mold Detox Friendly Beef & Cabbage Stew with Pumpkin Seeds

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Mold Detox Friendly Beef & Cabbage Stew with Pumpkin Seeds

This deeply satisfying stew is exactly the kind of meal that makes a cold evening feel manageable — rich, slow-simmered beef surrounded by tender cabbage, sweet carrots, and a golden broth brightened with turmeric and apple cider vinegar. Every ingredient here is chosen with intention, leaning on whole, unprocessed foods that support a cleaner way of eating without sacrificing any of the comfort you'd expect from a proper pot of stew. The beef is seared until deeply browned before the long simmer, which builds a savory depth that makes the broth taste like it's been going all day — because it has. Cabbage is one of those underrated vegetables that soaks up flavor beautifully while adding real substance to the bowl, and it goes in during the final stretch so it stays tender without turning to mush. A splash of apple cider vinegar stirred in at the end lifts everything and adds a subtle brightness that keeps the stew from feeling heavy. Raw pumpkin seeds scattered on top at serving add a satisfying crunch and a boost of healthy fats that round out each bowl. This recipe makes four generous servings, so it's a smart one to batch-cook for the week ahead.

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Ingredients

4 servings

1.5 lb beef stew meat (chuck or round), cut into 1-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp salt
½ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced into ½-inch rounds
3 stalks celery, sliced
½ small green cabbage (about 4 cups), coarsely chopped
1 can (14 oz) diced tomatoes, no salt added
4 cups beef broth, low sodium
1 tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
1 tbsp apple cider vinegar
Chef's tip
Use the same amount of lemon juice - it's a touch brighter and fruitier than vinegar.
¼ cup raw pumpkin seeds (pepitas)
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper. 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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