Chestnut Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Chestnut Free Apple & Sage Pot Roast Soup

This is the kind of soup that makes your whole kitchen smell like a Sunday afternoon well spent. Chunks of beef chuck are seared until deeply browned, then slow-simmered in bone broth with sweet potatoes, parsnips, carrots, and tart Granny Smith apples until everything is meltingly tender and the flavors have had time to really get to know each other. A warm spice blend of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a gentle complexity that feels cozy without being heavy, while fresh sage stirred in at the end adds an herby, almost floral finish. The apple cider vinegar deglaze is a small step that makes a big difference, lifting all those caramelized bits off the bottom of the pot and folding them right back into the broth. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just honest, whole-food cooking. It works beautifully in a Dutch oven and rewards patience, with the beef reaching that fork-tender, shred-with-a-spoon texture that only a long, low simmer can deliver. Finish each bowl with a little fresh parsley and you've got a deeply satisfying meal that eats like a pot roast and serves like a soup.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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