Shellfish Free Apple & Sage Pot Roast Soup
This is the kind of soup that makes the whole house smell like a Sunday well spent. Chunks of beef chuck are seared until deeply browned, then slow-simmered with sweet potatoes, parsnips, and Granny Smith apples until everything is fall-apart tender and the broth is rich with layers of flavor. The combination of fresh sage, thyme, ginger, and Ceylon cinnamon gives it a warmth that feels almost medicinal in the best possible way — cozy without being heavy. Apple cider vinegar and bone broth form the backbone of the liquid, creating a savory-yet-slightly-bright base that sets this apart from a standard beef stew. Because every ingredient here is a whole food you can easily verify at the store, there's no need to scrutinize labels for hidden seafood-derived additives or shared-facility warnings that can sneak into packaged broths and seasonings. The apples soften into the broth and practically disappear, but they leave behind a subtle sweetness that balances the earthiness of the root vegetables beautifully. Ladle it into deep bowls with a scatter of fresh parsley and extra sage, and it's the kind of meal that earns a permanent spot in the cold-weather rotation.
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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.
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