Shellfish Free Apple-Sage Beef and Root Vegetable Soup
This is the kind of soup that makes the whole kitchen smell incredible — warm spices, earthy root vegetables, and tender braised beef all coming together in one deeply satisfying pot. The combination of Granny Smith apple and fresh sage is the real surprise here, adding a bright, herbal lift that keeps the broth from feeling heavy despite how rich and nourishing it is. Searing the beef chuck in coconut oil before anything else builds a serious flavor foundation, and the long, slow simmer does the rest of the work for you. Carrots, parsnips, and sweet potato break down into buttery softness while the apple chunks hold their shape just enough to give you little pockets of tart sweetness in every spoonful. Ground turmeric, ginger, and Ceylon cinnamon round out the spice profile in a way that feels cozy without being overpowering. Because every ingredient here is straightforward and whole — meat, vegetables, bone broth, fresh herbs — there's no need to scan labels or second-guess anything hiding in a sauce or seasoning blend. A splash of apple cider vinegar at the end ties it all together with just the right amount of brightness.
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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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