Gluten Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built around ingredients that are naturally free of gluten from start to finish, this beef and root vegetable soup is the kind of pot you want simmering on the stove all afternoon. Searing the chuck in coconut oil first builds a deep, caramelized crust that gives the broth serious body and richness without any flour-based thickening tricks. Bone broth carries the whole thing, layered with turmeric, ginger, and Ceylon cinnamon for a warmth that feels almost medicinal in the best possible way. The real surprise is the Granny Smith apple, added in the final stretch so it softens just enough to melt into the savory broth while still holding its shape — tart and sweet against all those earthy root vegetables. Parsnips and sweet potato round out the bowl with natural sweetness, and fresh sage brings an herby, slightly woodsy note that ties every element together. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling heavy. It's the kind of deeply satisfying soup that proves you don't need any shortcuts or substitutes to make something genuinely spectacular.
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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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