Barley Free Apple-Sage Beef and Root Vegetable Soup
Hearty beef soup is one of those recipes where grain-based thickeners and fillers tend to sneak in — barley especially is a classic addition that makes this style of dish off-limits for plenty of people. This version skips all of that entirely, leaning on chunky root vegetables and bone broth to build a soup that's naturally rich, deeply satisfying, and completely grain-free without any substitutions required. The real magic here is the flavor layering: seared beef chuck, turmeric, ginger, and Ceylon cinnamon create a warm, aromatic base, while tart Granny Smith apple and fresh sage added toward the end bring a brightness that keeps every spoonful interesting. Sweet potato, carrots, and parsnips do the heavy lifting in terms of body and texture, so the finished bowl feels substantial and nourishing. A splash of apple cider vinegar at the simmer stage ties everything together with just enough acidity to balance the richness of the broth. This is the kind of soup that tastes like it took all day, but the steps are genuinely straightforward — sear, simmer, and let the pot do the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp ceylon cinnamon
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 8 fresh sage leaves, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. 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 deeply browned on at least two faces. Transfer the browned beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!