Pecan Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, warming soup is the kind of one-pot meal that makes the whole house smell incredible — think deeply savory braised beef layered with sweet apple, earthy parsnip, and the cozy warmth of Ceylon cinnamon and fresh sage. The beef chuck is seared in batches until deeply browned before slow-simmering in bone broth for nearly two hours, which means every cube turns fork-tender and practically melts into the rich, fragrant broth. Granny Smith apples add a subtle tartness that balances the sweetness of the sweet potatoes beautifully, while fresh ginger and turmeric give the whole bowl a gentle, complex depth. A splash of apple cider vinegar lifts all those browned bits from the bottom of the pot, building a base that tastes like it took far more effort than it actually did. Every ingredient here is naturally free from tree nuts of any kind — no hidden nut oils, no specialty swaps required, just straightforward whole-food cooking. It's the kind of recipe that works just as well for a quiet Sunday dinner as it does for batch cooking through the week, and it only gets better as it sits.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!