Peanut Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This is the kind of soup that makes the whole house smell like a Sunday well spent. Seared beef chuck gets low-and-slow tender in a rich bone broth base alongside sweet potatoes, parsnips, carrots, and chunks of tart Granny Smith apple — a combination that sounds unexpected but tastes completely inevitable. A bloom of garlic, fresh ginger, turmeric, and Ceylon cinnamon gives the broth a warmth that's complex without being heavy, and the fresh sage stirred in at the end ties everything together with an herby, almost woodsy finish. Every ingredient here is whole and straightforward, so there's no need to scan labels for hidden additives or worry about cross-contact from shared processing facilities. The apple cider vinegar deglaze is a small step that makes a big difference, lifting all those caramelized bits from the bottom of the pot into the broth where they belong. It's hearty enough to be a full meal on its own, but a sprinkle of fresh parsley right before serving keeps it feeling bright and fresh. Comfort food that actually earns the title.

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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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