Black Pepper Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, slow-simmered stew is the kind of deeply satisfying bowl that makes you want to curl up and stay put — rich beef, sweet potato, tender cabbage, and a broth that's been building flavor the whole time. Skipping black pepper doesn't mean skipping depth: fresh ginger, garlic, turmeric, and thyme do serious work here, giving the broth a warm, aromatic backbone that feels anything but plain. The beef chuck gets a proper sear first, building that dark, caramelized crust before it braises low and slow until it practically falls apart. Carrots and sweet potato melt into the broth while the cabbage goes in later, staying tender without turning to mush. A splash of apple cider vinegar at the start brightens everything just enough to balance the richness of the bone broth and coconut oil. It's a one-pot meal that's genuinely easy to pull off, and the parsley finish adds a little freshness right before serving. Whether you're avoiding pepper for sensitivity reasons or just cooking for someone who is, this stew proves you won't miss it for a second.

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Ingredients

4 servings

1.5 lb beef chuck, cut into 1-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
3 medium carrots, peeled and cut into ½-inch rounds
1 medium sweet potato, peeled and cut into 1-inch cubes
4 cups bone broth
1 tbsp apple cider vinegar
½ small head green cabbage, cored and cut into 1-inch pieces (about 4 cups)
2 sprigs fresh thyme
1 bay leaf

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp fine sea salt.
2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.

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