Cashew Free Apple-Sage Beef and Root Vegetable Soup
There is something deeply satisfying about a pot of soup that fills the kitchen with warm, spiced aromas before you even sit down to eat. This hearty bowl layers tender beef chuck with sweet potato, carrots, parsnips, and chunks of tart Granny Smith apple — a combination that sounds unexpected but tastes completely inevitable. The apple melts just slightly into the broth while still holding its shape, adding a gentle brightness that balances the earthy root vegetables beautifully. Turmeric, ginger, and Ceylon cinnamon give the bone broth a golden, fragrant depth, while fresh sage stirred in near the end keeps everything tasting alive and aromatic rather than heavy. Searing the beef in batches before the long simmer is the move that makes the whole pot taste like it came from a serious kitchen — that deep brown crust on the meat pays off in every spoonful. Because every ingredient here is whole and straightforward, there is no need to scan labels or second-guess what is hiding in a spice blend or store-bought stock. A scatter of fresh parsley at the end is optional, but it adds a pop of color that makes the finished bowl look as good as it tastes.
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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.
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