Dairy 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 — warm with turmeric and ginger, rich from slow-simmered beef, and grounded by sweet potato and tender cabbage. Coconut oil stands in for butter throughout, and the base gets its silky, satisfying body from bone broth rather than any cream or dairy, so every spoonful is completely free of the usual hidden culprits. The beef chuck is seared hard first to build a deep brown crust, then braised low and slow until it practically falls apart — that patience is what separates a truly great stew from a mediocre one. Apple cider vinegar adds a subtle brightness that cuts through the richness without tipping the flavor anywhere sour. Carrots and sweet potato melt into the broth as it cooks, naturally thickening things up and adding a gentle sweetness that balances the earthy spices beautifully. A handful of fresh parsley stirred in at the end keeps it feeling vibrant and fresh rather than heavy. It's the kind of nourishing, crowd-pleasing bowl that nobody will suspect is missing a single thing.

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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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