Gut Friendly Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This deeply satisfying stew is built around slow-simmered beef chuck, tender sweet potato, and soft cabbage swimming in a rich, aromatic broth — the kind of bowl that feels genuinely restorative from the first spoonful. Every ingredient here is doing real work for digestive wellness. Bone broth forms the nourishing base, apple cider vinegar adds a gentle tang that supports a healthy gut environment, and fresh ginger and turmeric bring their well-known anti-inflammatory properties to the party. Searing the beef in coconut oil before the long simmer builds a deep, caramelized crust that adds serious flavor without relying on anything processed or hard to digest. The cabbage goes in toward the end so it softens just enough to be easy on the stomach while still holding its shape and adding a subtle sweetness. Aromatics like garlic, onion, and thyme layer in complexity, making this taste like something that simmered all day at a farmhouse stove. Finish with a scatter of fresh parsley and you have a complete, comforting meal that's as good for your gut as it is for your soul.

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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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