Paleo Beef & Cabbage Stew with Turmeric and Garlic
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.6(4)
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Learn more →Ingredients
4 servings
- 1.5 lb beef stew meat (chuck), cut into 1-inch cubes
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 3 medium carrots, sliced into ½-inch rounds
- 2 stalks celery, sliced
- 1 can (14 oz) diced tomatoes, no salt added
- 4 cups beef broth, low sodium
- ½ small head green cabbage, cored and cut into 1-inch pieces (about 4 cups)
- 1 tbsp apple cider vinegar
For serving
- 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.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. 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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