Caramelized Onion and Beef Stew

Prep Time 15 min Cook Time 35 min


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!


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