Chicken Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Chicken Free Apple & Sage Pot Roast Soup

This hearty, slow-simmered soup is everything you want on a cold evening — tender chunks of beef chuck, sweet potato, parsnip, and tart Granny Smith apple all swimming in a rich bone broth that tastes like it's been cooking all day (because it has). The combination of fresh sage, thyme, ginger, and a whisper of Ceylon cinnamon gives the broth a warmth that's complex without being fussy, and the apple cider vinegar adds just enough brightness to keep things lively. Searing the beef in batches before building the soup is the move that makes all the difference, creating those deeply browned edges that give the broth its incredible depth. Everything here is straightforward pantry and produce-aisle territory — no poultry, no hidden proteins to second-guess, just honest beef and vegetables doing their thing. The sweet potatoes and parsnips break down slightly over the long simmer, naturally thickening the broth into something almost stew-like and deeply satisfying. A scatter of fresh parsley at the end keeps it feeling bright and finished. This is the kind of pot you'll want to make on a Sunday and eat from all week.

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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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