Paleo Beef & Cabbage Stew with Pumpkin Seeds
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
4.6(25)
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Learn more →Ingredients
4 servings
- 1.5 lb beef stew meat (chuck or round), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 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
- 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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