Chicken Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built entirely around beef and vegetables, this soup is the kind of pot you want simmering on the stove all afternoon. Chunks of seared chuck get deeply browned in coconut oil before slow-cooking with carrots, parsnips, and sweet potato until everything is meltingly tender — no poultry stock, no rotisserie shortcuts, nothing that would raise a flag for anyone avoiding chicken in any form. The bone broth base keeps things rich and satisfying while turmeric, ginger, and Ceylon cinnamon layer in a subtle warmth that feels almost exotic without being overwhelming. What really sets this soup apart is the addition of Granny Smith apples and fresh sage, stirred in toward the end so they soften just enough to add a bright, slightly tart sweetness against all that savory depth. A splash of apple cider vinegar at the start ties the whole thing together and keeps the flavors lively rather than heavy. It's a genuinely crowd-pleasing bowl that proves beef soup doesn't need to lean on any shortcuts to taste like it took real effort — because it did, and every spoonful shows it.
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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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