4 tablespoons butter, ghee or olive oil
1 large sweet potato, peeled, 1-inch cubes
1 pound carrots, peeled + sliced diagonally into 2-inch pieces
1 ½ cups chopped celery, 1-inch pieces
3-4 cups green cabbage, thinly sliced
2 tsp sea salt
1/2 tsp cracked black pepper
1 large yellow onion, halved and thinly sliced
1 large red onion, halved and thinly sliced
3 cups beef bone broth
13.5 oz can coconut milk
2 to 3 cups cooked and diced stew beef of choice*
2 tbsp dried parsley
2 tbsp apple cider vinegar
1 bay leaf
2 tsp minced fresh rosemary
5 cloves garlic, sliced
chopped fresh parsley or cilantro, for serving
1️⃣ In a large stockpot, heat 2 tablespoons butter over medium heat. Add sweet potato, carrots, celery, 2 tsp salt + pepper to the pot. Cook 6 to 8 minutes, stirring every few min, until crisp-tender.
2️⃣ Add the cabbage to the pot and cook for another 5 min until wilted and tender, ensuring the root vegetables do not become mushy.
3️⃣ *Meanwhile*, in a large skillet, heat remaining 2 tablespoons butter over medium heat. Add the thinly sliced onions and cook until brown and tender, stirring every few. If they stick, add a tbsp of water, cover with a lid + cook a few more minutes. Remove lid, stir + and cook until deeply caramelized and tender. Set aside.
4️⃣ Add the beef broth, coconut milk, parsley, vinegar, rosemary + bay leaf to pot. Stir in caramelized onions.
5️⃣ Bring to a boil, reduce heat, add cooked beef + simmer uncovered for 15 to 20 min, until you achieve a rich brown stew. Stir in garlic and fresh herbs. Enjoy!