Macadamia Free Apple & Sage Pot Roast Soup
This is the kind of soup that makes the whole house smell like a Sunday 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 fall-apart tender and the broth turns rich and silky. A warm spice blend of turmeric, Ceylon cinnamon, and fresh ginger gives it a subtle 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 step is a small but mighty move — it lifts all those caramelized bits off the bottom of the pot and weaves them right back into the broth. Every ingredient here is straightforward and whole, so there's no need to scan labels or second-guess what's hiding in a spice packet or store-bought stock. It's a genuinely satisfying one-pot meal that rewards a little patience with big, layered flavor in every bowl.
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Learn more →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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