Oats Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built around real whole-food ingredients, this beef and root vegetable soup is the kind of bowl that makes a cold evening feel completely manageable. Chunks of seared chuck roast slow-simmer alongside carrots, parsnips, and sweet potato until everything turns fork-tender and deeply savory. The real surprise is the Granny Smith apple, which melts into the broth and adds a subtle brightness that balances the earthy turmeric and ginger beautifully. Fresh sage stirred in near the end gives the whole pot an herby, almost autumnal character that feels genuinely special. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — the recipe simply works as written. Bone broth and a splash of apple cider vinegar round out the base with richness and a gentle tang that makes the flavors pop. This is the kind of soup you'll want to make in a big batch and revisit all week long.
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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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