Sesame Free Beef and Cabbage Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(27)

This hearty, deeply satisfying stew is built around tender chunks of seared beef chuck, sweet potato, carrots, and cabbage all simmered low and slow in rich bone broth. The combination of fresh ginger, turmeric, and garlic gives the broth a warmth and depth that feels almost medicinal in the best possible way. Sesame can sneak into a surprising number of store-bought broths, spice blends, and sauces, but every ingredient here is straightforward and easy to verify, making it a genuinely stress-free bowl to put together. Searing the beef in batches before building the stew is the move that takes this from good to great — that deep brown crust adds a savory backbone that carries through every spoonful. A splash of apple cider vinegar brightens the whole pot without any of the hidden sesame risk that comes with certain Asian-inspired condiments. 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 one-pot meal that tastes even better the next day.

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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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