Pregnancy Friendly Beef & Cabbage Stew with Pumpkin Seeds
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Learn more →Ingredients
4 servings
- 1.5 lb beef stew meat (chuck or round), cut into 1-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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