Whole 30 One-Pot Beef & Beet Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

4.6

(24)

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Ingredients

4 servings

For the stew

1.5 lb beef chuck, cut into 1-inch cubes
1 tsp salt, divided, plus more to taste
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 medium beets (about 12 oz total), peeled and cut into ¾-inch cubes
3 medium carrots, peeled and sliced into ½-inch rounds
2 medium yukon gold potatoes (about 10 oz total), cut into ¾-inch cubes
2 cups green cabbage, roughly chopped into 1-inch pieces
4 cups chicken broth
2 tbsp apple cider vinegar
1 tsp dried thyme
1 tsp dried oregano

For serving

2 tbsp fresh parsley, finely chopped (optional)
4 tbsp fresh ricotta (optional)
Can be omitted
fresh ricotta

Instructions

1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. Heat 1 tbsp of 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.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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