Pork 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 your whole kitchen smell like a cozy autumn afternoon — deeply savory beef, sweet apple, earthy root vegetables, and a whisper of sage and cinnamon all simmering together in rich bone broth. The beef chuck is seared in batches until deeply browned before it ever hits the liquid, which builds a serious flavor foundation that you can actually taste in every spoonful. Granny Smith apples might sound unexpected in a savory pot, but they melt into the broth and add a gentle brightness that balances the richness of the meat beautifully. Parsnips and sweet potatoes round out the bowl with hearty, naturally sweet chunks that hold their shape after nearly two hours of low, slow simmering. Ceylon cinnamon, turmeric, and fresh ginger give the whole thing a subtle warmth without tipping into anything overtly spiced — it's complex but completely approachable. Every ingredient here is straightforwardly beef-based and plant-forward, so there's no need to scrutinize labels or worry about hidden pork-derived additives sneaking into your bowl. Finish it with a scatter of fresh parsley and extra sage, and you've got a one-pot meal that feels genuinely special.

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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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