Hazelnut Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Hazelnut Free Apple & Sage Pot Roast Soup

This hearty, warming soup is the kind of one-pot meal that makes the whole kitchen smell incredible — think slow-braised beef, sweet apple, earthy parsnip, and fragrant sage all simmering together into something deeply satisfying. The beef chuck is seared until deeply browned before joining the pot, which builds a rich, savory base that carries every other ingredient beautifully. Granny Smith apples add a subtle tartness that balances the sweetness of the sweet potatoes, while Ceylon cinnamon, turmeric, and fresh ginger give the broth a gently spiced warmth that feels cozy without being overpowering. Every ingredient here is naturally free from tree nut concerns — no specialty swaps needed, just straightforward whole foods that happen to work perfectly together. Bone broth keeps the soup nourishing and full-bodied, and the long, low simmer transforms the beef into fork-tender, pull-apart chunks that make each spoonful feel like a proper pot roast in a bowl. Fresh sage stirred in at the end adds a herbal brightness that lifts the whole dish. This is the kind of recipe worth making on a slow Sunday afternoon when you want dinner to feel like a real event.

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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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