Cinnamon Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply savory stew is the kind of one-pot meal that makes the whole kitchen smell incredible and has everyone hovering near the stove. Tender chunks of beef chuck are seared until a rich, caramelized crust forms, then slowly braised alongside sweet potato, carrots, and cabbage until everything is meltingly soft and full of flavor. Fresh ginger, garlic, and turmeric do the heavy lifting in the spice department, building warmth and depth without any of the blends that so often sneak in unwanted ingredients. Bone broth and a splash of apple cider vinegar give the broth a bright, nourishing backbone that keeps the whole bowl feeling balanced rather than heavy. Many warming stews and spice blends rely on cinnamon as a background note, but this recipe builds just as much complexity through its aromatics and long, slow simmer — no substitutions needed. The cabbage goes in toward the end so it stays tender without turning to mush, and a handful of fresh parsley on top adds a clean, herby finish. It's the kind of stew you'll want to make on a Sunday and eat all week.

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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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