Ingredients
Scale
- 1.5 lbs lean beef stew meat, cut into 1-inch cubes
- 1 large head of green cabbage, roughly chopped
- 3 large carrots, sliced into rounds
- 2 stalks celery, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups low-sodium beef bone broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by patting the beef cubes dry with paper towels and seasoning them generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until a deep brown crust forms on all sides. Remove the beef and set it aside on a plate. In the same pot, add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions become translucent and the vegetables soften slightly. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze the pot by pouring in a splash of the beef broth, scraping up any browned bits from the bottom with a wooden spoon. Return the seared beef to the pot along with the remaining broth, diced tomatoes, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 60 minutes. After an hour, add the chopped cabbage and the apple cider vinegar. Stir well and continue to simmer, covered, for another 20 to 30 minutes until the beef is fork-tender and the cabbage is soft but not mushy.
- Once the stew reaches your desired consistency, taste it and adjust the seasoning with additional salt or pepper if necessary. Ladle the hot stew into deep bowls, ensuring everyone gets a generous portion of beef and plenty of vegetables. Garnish with a sprinkle of fresh chopped parsley for a pop of color and brightness. Serve it as is for a detox-friendly meal, or pair it with a slice of toasted sourdough if you aren’t strictly following a low-carb regimen.
- Cook Time: 1 hour 50 minutes