BHA & BHT Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

BHA & BHT Free Apple & Sage Pot Roast Soup

This is the kind of soup that makes the whole house smell like a cozy autumn afternoon — deeply savory beef, sweet apple, and earthy sage all simmering together into something genuinely special. Chunks of beef chuck are seared until deeply browned before joining parsnips, sweet potatoes, and Granny Smith apples in a rich bone broth base, building layers of flavor that taste like they took all day. A warm blend of fresh ginger, turmeric, and Ceylon cinnamon gives the broth a subtle complexity without tipping into anything overpowering. For anyone navigating preservative-free eating, the challenge is often finding convenience foods and broths that don't sneak in synthetic antioxidants — here, every single ingredient is whole and straightforward, so there's nothing to second-guess. The apple cider vinegar deglaze lifts all those browned bits from the pot and adds a gentle brightness that keeps the richness in check. Fresh sage stirred in near the end brings a herbal, almost floral note that ties the whole bowl together beautifully. It's hearty enough to be a full meal and the kind of recipe you'll want to make on repeat all season long.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp fine sea salt, divided
2 tbsp coconut oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into ½-inch rounds
3 stalks celery, sliced ½-inch thick
4 cloves garlic, minced
2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
6 cups bone broth
2 medium parsnips, peeled and cut into ¾-inch chunks
2 medium sweet potatoes, peeled and cut into ¾-inch chunks
8 fresh sage leaves, thinly sliced, plus more for garnish
2 sprigs fresh thyme

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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