MSG Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

This hearty, slow-simmered soup is the kind of bowl that makes the whole kitchen smell incredible — warm with sage, ginger, and cinnamon, and deeply savory from a long, patient braise. Chunks of beef chuck are seared until deeply browned before joining sweet potatoes, parsnips, carrots, and tart Granny Smith apples in a rich bone broth base, building layers of flavor that taste like they took all day. The apple cider vinegar deglazes the pot and lifts every bit of those caramelized drippings, adding brightness without any packaged shortcuts. Every ingredient here is whole and straightforward, which means no hidden flavor enhancers, seasoning packets, or store-bought broths to second-guess — just real food doing all the heavy lifting. Ceylon cinnamon and turmeric give the broth a subtle warmth that makes this feel almost like a cozy autumn stew in soup form. Fresh sage stirred in at the end keeps its herbal punch intact, and a scatter of parsley over the top pulls everything together beautifully. It's the kind of recipe that rewards a little patience and fills the table with something genuinely nourishing.

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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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