Lactose 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 chuck, and naturally sweet from carrots and sweet potato. Every ingredient here is completely dairy-free from the start, so there's no swapping or substituting required; coconut oil stands in for butter beautifully, and the bone broth builds a full-bodied, silky base without a drop of cream. The real magic happens in two stages: a hard sear on the beef to lock in flavor, followed by a long, low simmer that turns tough chuck into something that practically melts. Cabbage goes in toward the end so it softens just enough while still holding its shape, adding a gentle earthiness that rounds everything out. A splash of apple cider vinegar at the start brightens the whole pot and keeps the richness from feeling heavy. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a cozy weeknight dinner that does most of the work on its own.

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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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