Pecan 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. Searing the chuck in coconut oil builds a rich, caramelized crust before the long simmer, which means the broth ends up layered and complex rather than flat. Turmeric, ginger, and Ceylon cinnamon bloom in the pot alongside sweet onion and garlic, creating a base that feels almost exotic without being fussy. The real surprise is the Granny Smith apple, added in the final stretch so it softens just enough to melt into the broth while still holding its shape — tart and sweet against the savory beef and earthy parsnips. Fresh sage ties everything together with an herby, slightly woodsy note that makes this feel like a recipe worth coming back to all season long. Every ingredient here is straightforward and easy to source, so there is no need to scan labels or worry about hidden additives sneaking in from processed pantry staples. A handful of chopped parsley at the end brightens the whole bowl and makes it look as good as it tastes.
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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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