Nutmeg Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, slow-simmered soup brings together tender braised beef, sweet chunks of Granny Smith apple, and earthy root vegetables in a deeply savory bone broth that tastes like it's been cooking all day — because it has. The warm spice notes come entirely from Ceylon cinnamon, fresh ginger, and turmeric, so you get that cozy, aromatic depth without any nutmeg in sight. That matters more than it sounds, since so many pot roast and autumn soup recipes lean on nutmeg as a default seasoning, making them off-limits for anyone who needs to avoid it. Here, the flavor is built through a proper sear on the beef, a deglaze with apple cider vinegar, and a long, low simmer that coaxes everything into something rich and cohesive. Fresh sage stirred in at the end adds a herby brightness that cuts through the sweetness of the parsnips and sweet potatoes beautifully. It's the kind of one-pot meal that fills the kitchen with an incredible smell and genuinely gets better the longer it sits.

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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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