Capsaicin Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

Hearty, warming, and deeply satisfying, this beef and cabbage stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of seared chuck simmer low and slow alongside sweet potato, carrots, and cabbage in a rich bone broth that builds serious depth without a single hot pepper in sight. For anyone who needs to avoid capsaicin, finding a stew with real complexity and bold flavor can feel like a challenge — but ginger, turmeric, and garlic do all the heavy lifting here, delivering warmth and aroma without any heat or burn. The apple cider vinegar adds a subtle brightness that keeps the broth from feeling heavy, and the long simmer transforms everything into something genuinely craveable. Searing the beef in batches before braising is the move that makes this stew taste like it came from a restaurant kitchen rather than a weeknight pantry. Finish it with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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