Maple-Glazed Beef & Cabbage Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Hearty beef and cabbage simmered in a sweet-tangy maple-ginger broth for a deeply savory Whole30 dinner. This asian fusion-inspired slow cooker (whole30, dairy free) ready in about 505 minutes pairs beef chuck roast, shredded cabbage, medium, sliced 1/4-inch thick carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs beef chuck roast
• 4 cups shredded cabbage
• 3 medium, sliced 1/4-inch thick carrots
• 1 tbsp fresh, grated ginger
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 3, minced garlic cloves
• 3 tbsp coconut aminos
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.2 lbs beef chuck roast dry, then season with 1 tsp sea salt and 1/2 tsp black pepper. Heat a large skillet over medium-high heat, add a splash of oil, and sear the beef for 4 minutes per side until deeply browned all over.
2. Step 2: Transfer the seared beef to the slow cooker. Add 4 cups shredded cabbage, 3 medium sliced carrots, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 3 tbsp coconut aminos, 2 tbsp pure maple syrup, and 1 tbsp apple cider vinegar. Stir to combine.
3. Step 3: Cover and cook on LOW for 8 hours, or until the beef is tender enough to shred with a fork. Stir gently before serving to distribute the vegetables and sauce.