Hazelnut Free Apple-Sage Beef and Root Vegetable Soup
There is something deeply satisfying about a pot of beef and root vegetable soup that fills the kitchen with warm, spiced aromas — and this one delivers on every level. Chunks of seared chuck become fork-tender after a long, slow simmer in bone broth alongside carrots, parsnips, and sweet potato, while Granny Smith apples add a subtle tartness that balances the richness beautifully. Fresh sage stirred in near the end keeps its herbal brightness rather than fading into the background, and the combination of turmeric, ginger, and Ceylon cinnamon gives the broth a gently complex warmth without tipping into sweetness. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward and easy to source without scanning labels for hidden nut-based oils or additives. The coconut oil used for searing adds just a whisper of richness, and the apple cider vinegar lifts the whole pot with a quiet acidity that makes the flavors pop. This is the kind of soup that tastes even better the next day, making it a smart choice for batch cooking on a slow weekend afternoon.
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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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