Chestnut Free Apple-Sage Beef and Root Vegetable Soup
This hearty, warming soup is the kind of one-pot meal that makes the whole kitchen smell incredible — deeply savory beef, earthy root vegetables, and a subtle sweetness from Granny Smith apples all coming together in a rich bone broth base. The beef chuck gets a proper sear first, building that deep, caramelized flavor before it slow-simmers into fork-tender perfection alongside carrots, parsnips, and sweet potato. Fresh sage and a trio of warm spices — turmeric, ginger, and Ceylon cinnamon — give the broth a complexity that tastes like it took far more effort than it actually did. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. For anyone navigating tree nut concerns, this recipe is naturally free of any such ingredients — every component is straightforward and easy to verify, with no hidden surprises lurking in the ingredient list. It's a genuinely satisfying bowl that works just as well for a cozy weeknight dinner as it does for meal-prepping a few days ahead.
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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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